My family named this dish because I served it when we vacationed at our cabin on the Mississippi River. Now it's become such a favorite that I often make it when we're home.
- 12 medium potatoes (about 4 pounds), peeled, cooked and cubed
- 3 cups cubed fully cooked ham (about 1 pound)
- 1/2 cup chopped onion
- 1/2 cup butter, cubed
- 3 cups frozen chopped broccoli, thawed
- Salt and pepper to taste
- Sour cream, optional
- In a large skillet, cook the potatoes, ham and onion in butter, stirring frequently, until potatoes are lightly browned. Add broccoli; heat through. Season with salt and pepper. Serve with sour cream if desired. Yield: 8-10 servings.
Originally published as Cabin Hash in Cookin' Up Country Breakfasts Cookbook 1994, p28
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