Our test cook’s ingredients included leftover ham, shredded Brussels sprouts, thinly sliced sweet potatoes and minced garlic (shown in the olive oil.)
Mary Therese Biebel | Times Leader
Here’s the medley of ham and vegetables, not yet cooked but spread out on a tray and ready for the oven.
Mary Therese Biebel | Times Leader
Brussels sprouts and sweet potatoes nicely complement each other, as does the ham. But you can always substitute another protein if you prefer.
Mary Therese Biebel | Times Leader
Well, I asked Mark a few days after Christmas, should we try to make home-made pasta with our new pasta maker?
I figured he’d be eager to try out the gadget, but to my surprise he seemed eager for me to find a way to use up some of our leftover ham instead.
After perusing a few food blogs I happened upon “Roasted Ham & Shredded Brussels Sprout Hash” from The Pioneer Woman, and every ingredient sounded good to me — except the “fried egg or two,” which was an optional addition.
Soon I was shredding Brussels sprouts, which I’ve found is easy to do with a knife. Just trim off the end, quarter each little cabbage and give a tug. The tiny leaves practically fall apart by themselves.
When they’re shredded the sprouts seem to lose a lot of their bitterness, almost like magic. And when you roast them, that really brings out the sweetness. I roasted them with some leftover ham and the sweet potatoes, which I’ll admit I’d only managed to thinly slice rather than shred.
Altogether, the three main ingredients complemented each other wonderfully. And the minced garlic enhanced the flavor as well. I didn’t have avocado oil on hand, but the olive oil I used seemed to work just fine.
Now I know not everyone wants to eat ham, but I’m sure various other protein sources would work in its place. Chicken, beef, tuna and maybe chickpeas all come to mind as ingredients I would like to swap into the recipe. Maybe I will try that soon. After all, the year is just getting started and many possibilities await.
By the way, about that pasta maker, Mark and I both know he’s going to want to use a new kitchen tool more than I am. I like to keep things simple — didn’t I just use a paring knife to shred Brussels sprouts when I could have used a food processor?
Anyway, here is the recipe for the ham, Brussels sprouts and sweet potato dish, courtesy of The Pioneer Woman website:
Roasted Ham & Shredded Brussels Sprout Hash
2 medium sweet potatoes, peeled and shredded
1 pounds Brussels sprouts, trimmed and shredded
2 cups chopped leftover ham
3 cloves garlic, minced
4 tablespoons avocado oil
1 teaspoon sea salt
fried eggs (optional)
Preheat oven to 425ºF.
Place shredded sweet potatoes, Brussels sprouts, ham, and garlic on a large, rimmed sheet pan. Drizzle the oil and sprinkle the salt over the top and use your hands to toss everything together.
Divide mixture between two sheet pans and roast for 20–25 minutes until vegetables have crispy, caramelized bits. Rotate the pans halfway through cooking and toss the hash around with a spatula a couple times during cooking.
Serve with a fried egg or two, if desired.
Local journalism matters, and your support makes it possible. You can help sustain this work by making a donation or choosing one of our subscription options. Subscribers enjoy valuable benefits, including full access to our e-edition, a reduced ad experience on timesleader.com, and more.
Your support helps ensure independent, high-quality local news remains available today and for future generations. Thank you for standing with local journalism.