Are you ready to transform your ordinary breakfast or brunch into an extraordinary culinary adventure? This Ham and Turkey Hash with Peppery Corn Muffins is not just a meal - it's a flavor-packed journey that combines hearty proteins, crispy potatoes, and a delightful corn muffin that will have everyone at your table begging for seconds. In just 40 minutes, you'll create a restaurant-worthy dish that looks impressive, tastes incredible, and will become an instant family favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups diced ham
- 1 cup cooked turkey, diced
- 2 cups potatoes, diced
- 1 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- 1 tablespoon baking powder
Instructions
- Begin by preparing all your ingredients. Dice the ham and cooked turkey into small, bite-sized pieces. Chop the potatoes, onion, and bell pepper. Set aside.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to become tender and golden brown.
- Once the potatoes are partially cooked, add the chopped onion and bell pepper to the skillet. Season with salt, pepper, and paprika. Sauté for an additional 5 minutes until the vegetables are softened.
- Next, stir in the diced ham and turkey. Continue to cook for another 5-7 minutes, allowing the flavors to meld together and the meat to heat through. Taste and adjust seasoning if necessary.
- While the hash is cooking, preheat your oven to 400°F (200°C) for the corn muffins.
- In a mixing bowl, combine the cornmeal, baking powder, and a pinch of salt. In a separate bowl, whisk together the milk and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Grease a muffin tin or line it with muffin liners. Pour the corn muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once the muffins are done, remove them from the oven and let them cool slightly while you finish the hash.
- Serve the ham and turkey hash hot, garnished with fresh herbs if desired, alongside the peppery corn muffins. Enjoy your meal!
Tips
- For the most golden and crispy potatoes, ensure they're cut into uniform, small dice and don't overcrowd the skillet.
- Use leftover holiday turkey or rotisserie chicken as a time-saving hack for the diced turkey.
- Add a splash of hot sauce or sprinkle red pepper flakes into the hash for an extra kick of flavor.
- When making corn muffins, avoid overmixing the batter - this keeps them tender and light.
- For a more gourmet touch, consider adding fresh herbs like thyme or chives as a garnish.
- If you want extra richness, substitute some milk with cream in the corn muffin recipe.
- Let the hash rest for a few minutes after cooking to allow the flavors to fully develop and meld together.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 85mg
