In this next post of my “no-no” mystery meat recipe series, I wanted to share one of my all-time favorite canned meats – Underwood Deviled Ham.
If you haven’t had it already, it’s a bit of an acquired taste. Not for me of course – I loved it from day one. But it’s as American as red, white and blue. If you didn’t eat it growing up, my gut tells me you might – with an emphasis on the word might – not like trying it for the first time as an adult.
My boyfriend wasn’t a fan. He said he wouldn’t feed it to the dog.
You have to give this a try. For anyone who is familiar with this delectable max-processed delicacy, or still reading even after this cautious introduction, you’ll soon realize this is the breakfast hash that was missing in your life.
Deviled ham has a similar flavor to Spam, or any sodium-heavy canned meat product you’ll find in the grocery store. I used to eat it straight from the can. The most typical way to serve it is between two slices of mayo-smeared white bread topped with iceberg lettuce – right where it belongs.
I’ll usually keep a few cans of Hormel’s Corned Beef Hash in my pantry. This recipe is a home-cooked variation of the canned hash, using fresh potatoes and swapping out the corned beef for the deviled ham.
The ham and potatoes go together like peanut butter and jelly. Alongside a couple of sunny side up eggs, this is just what the doctor ordered when you’re craving a greasy, filling diner-style breakfast.
I went to town and back on this. I probably met my sodium quota for the month. I don’t know about you – but if this hash gives me yet another excuse to eat deviled ham, my GP and I are completely on board with that.
I N G R E D I E N T S
- 2 medium-sized Yukon Gold potatoes, cut into small cubes
- 1 can Underwood Deviled Ham
- 1 / 3 cup white onion, chopped
- 2 tablespoons butter, salted or unsalted
- Pinch of salt
- Pinch of pepper
D I R E C T I O N S
- Melt the butter in a skillet. Add the onion, potato, pinch of salt and pinch of pepper, cooking on medium heat until the potatoes are near golden and crisp and the onions are near translucent.
- Once the hash is almost done, add the deviled ham. Continue to cook the hash so the ham has a chance to crisp up.
- Plate the hash and serve hot, with a couple of sunny side up eggs and hot sauce, if desired.