I love hash. I love yurts. I love running until it hurts! That pretty much sums up an exceedingly festive hashcapade featuring my first-ever Ham Potato Hash. An intrepid gang of my running family and I descended upon South Beach State Park on the Oregon coast for winter camping…in yurts. What is a yurt, you ask? Read on!
According to Webster’s Dictionary, a yurt is “a circular domed tent of skins or felt” which is portable for use by nomads in Asia. I’m happy to report that Oregon’s yurts are permanent and posh camping structures. Electricity, heaters, beds and a table make yurting my new favorite way to camp – huzzah!
And now to the hash (recipe below). I knew that we’d have a griddle, but I didn’t want to use up 20 Coleman bottles cooking for 11 peeps! So, I went to my go-to technique of dicing and roasting the Russet and sweet potatoes for 30 minutes at 400°F. Of course, I had to caramelize the onions, cook the peppers and dice the ham. Two mega Tupperware containers worth of raw hashcapade-ness later and I was ready to pack a cooler and hit the road!
How was it? Brian and Byron below shoveled hash in their hungry post-run mouths faster than you can say rutabaga…now that’s fast. I should note that Byron claimed never to have eaten hash, yet he tried it and even had seconds! He was also the unofficial fashionista, but decorum prohibits me from publishing his photo in “girl boots” on my blog – wink, wink!
Speaking of trying new things, my peep Andrea (below with her daughter) checked off two more 40 by 40 activities on her birthday list: camping in a yurt and painting (the heart above). To that, I respectfully add her first hashcapade!
Thanks to Jess and Brian for organizing our yurt adventure and to Byron, Gayla, Brent, Andrea, Tate, Zane, Amy and Jefferson for a fabulous hashcapade!
Serves 10 to 12
Pre-heat oven to 400°F
3 large Russet potatoes, peeled and diced into 1/2″ cubes
3 large sweet potatoes, peeled and diced into 1/2″ cubes
2 tablespoons of olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 yellow onions, diced
3 tablespoons of butter
1 each green and red bell pepper, diced
1 tablespoon olive oil
3 pounds of ham, diced into 1/2 ″ cubes
Dijon Country Mustard for serving
1. Put half of the potatoes on a large rimmed baking sheet, drizzling with olive oil, salt and pepper, then mix. Place in oven for 30 minutes. Test for tenderness at 25 minutes. Repeat with remaining potatoes. Remove and cool.
2. Sautee onions & butter in a large skillet on medium to medium-high for about 10 minutes, being careful not to burn the onion. Lower heat to medium low, stirring often for another 20 to 30 minutes until the onion starts to turn brown. Remove and cool.
3. Sautee peppers in a large skillet on medium for about 5-7 minutes, until peppers are softer, but not mushy. Remove and cool.
4. Mix all the prepared ingredients together and re-heat in batches, depending on size of pan or camp stove. Add Dijon mustard for additional zing.