Ham and turkey hash with peppery corn muffins
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Shedd's spread country |
| Crock | ||
| 3 | tablespoons | Flour |
| 2 | cups | Milk, 1% lowfat |
| ⅓ | cup | Cheddar cheese, shredded -- |
| Firmly packed | ||
| ½ | teaspoon | Hot pepper sauce |
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Sweet potatoes -- peel, cut |
| In 1/2\" ch | ||
| 8 | ounces | Ham -- cut in 1/2\" chunks |
| 8 | ounces | Smoked turkey breasts -- cut |
| In 1/2\" chunks | ||
| 1 | large | Red bell pepper -- cut in 1\" |
| Chunks | ||
| 2 | mediums | Apples -- peel, cut in 1/2\" |
| Ch | ||
| 1 | bunch | Scallions -- thinly sliced |
| PEPPERY CORN MUFFINS | ||
| Mazola no-stick cooking | ||
| Spray | ||
| 1 | cup | Yellow cornmeal |
| 1 | cup | Flour |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Milk, 1% lowfat |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Egg |
| 1 | large | Egg white |
| 2 | tablespoons | Fresh ground black pepper -- |
| Coarsely ground | ||
Directions
1. In small saucepan over medium heat, melt margarine; stir in flour; cook and stir 1 minutes. Add milk; bring to boil, stirring frequently. Reduce heat to low; simmer about 2 minutes until thickened, stirring frequently.
Remove from heat; stir in cheese and red pepper sauce until cheese is melted and mixture is smooth. Set sauce aside, covered.
2. In 10" ovenproof skillet over medium heat, heat oil; add sweet potatoes; cook 10 minutes, stirring occasionally until well browned and almost tender. Meanwhile, heat broiler.
3. To skillet add ham, turkey and red bell pepper; cook 6 to 8 minutes, stirring occasionally until meat is very lightly browned. Gently stir in apples and scallions; cook 2 to 3 minutes until apples are tender but still crisp.
4. Spoon reserved cheese sauce over hash in skillet; broil, about 4" from heat source, 3 to 4 minutes until sauce is lightly browned.
5. Serve accompanied by Pepper Corn Muffins.
PEPPER CORN MUFFINS: Heat oven to 425F, spray 10 2½" muffin-pan cups with no-stick cooking spray. Prepare batter, spoon into prepared muffin-pan cups, filling each ¾ full. Sprinkle batter in cups lightly with coarsely ground black pepper; bake 10 to 12 minutes until browned and wooden pick inserted in center of muffin comes out clean.
Recipe By : Redbook - April 1995