This is one of the side dishes that I made for our Thanksgiving last year, a hash made with beautiful fingerling potatoes and ham. Sometime the simplest dishes are the best tasting ones, and this is one of those dishes. On Monday I’ll be doing a big post all about how I made our turkey (hint it involves lots of butter, wine and a cheesecloth!), how to make homemade stock for your gravy, how to make the gravy and my mom’s stuffing recipe so make sure you check back for that! I’ve also tagged some of my past posts in the Thanksgiving section at the top of the page if your looking for more recipes or crafts for the big day next week.
Cut 1.5 lbs fingerling potatoes in half and place them in a saucepan. Fill with enough water to cover the potatoes and then bring to a boil over high heat, reduce to a simmer and cook until you can pierce the potatoes with a fork (about 10 minutes). Drain in a colander and rinse with cold water to stop the cooking, dice into 1/2″ thick cubes and set aside. Melt 3 tbsp unsalted butter in a cast iron skillet (you can use a non-stick skillet but the hash won’t brown as well) over medium heat. Add 1 small onion that’s been finely chopped and cook until softened (about 4 minutes). Add 1 cup finely diced cooked ham, 1/4 tsp salt, 1/8 tsp black pepper and 2 tsp fresh rosemary and mix well. Add the potatoes back into the skillet and cook the hash until well browned, about 10 minutes.