You don't have to use ham in this unusual dish - any leftover pork will do just as well. Ham Hash 2-3 turnips, peeled and cut into 1/2-inch (1 cm) dice 1 butternut squash, peeled, seeded, and cut into 1/2-inch (1 cm) dice 1-2 sweet potatoes, peeled and cut into 1/2-inch (1 cm) dice 2-3 onions, chopped 2-3 cups (500-750 ml) diced cooked ham or leftover pork 3 Tbs (45 ml) olive oil 1/2 tsp (2 ml) dried thyme A pinch of ground ginger Salt and freshly ground pepper to taste 1 cup (250 ml) shredded cheddar cheese (optional) Mix all the ingredients except the cheese in a bowl, tossing to coat the vegetables and ham with the oil and seasonings. Transfer to a greased baking dish large enough that the hash is no more than 1/2 inch (1 cm) deep. Bake in a preheated 350F (180C) oven, turning occasionally with a spatula, until the vegetables are tender and lightly browned, about 45 minutes. Top with the grated cheese if desired and cook an additional 10 minutes. Serves 4 to 6. Bon appetit from the Chef at Worldwide Recipes. __________________________________________________ __________________________________________________ KITCHEN TIP __________________________________________________ Thanks to reader Mary Sikoryak for today's helpful hint: To keep the yolks centered when making deviled eggs, turn the eggs on their sides a day or so before cooking. __._,_.__
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