If you’re looking for a quick, flavorful dinner that feels special without any fuss, these Air Fryer Lime & Honey Ham Steaks are about to become a new favorite. Sweet, tangy, and beautifully caramelized, this small‑batch recipe transforms simple ham steaks into a bright, zesty meal with just a handful of ingredients. The air fryer does all the work—creating perfectly glazed edges and tender, juicy meat in minutes— the flavors of lime and honey bringing a sunny burst of flavor to every bite.
Perfect for busy weeknights, cooking for two, or those times you want something satisfying without turning on the oven, this easy air fryer recipe proves that delicious doesn’t have to be complicated.
Since we are going to my sister's for a chicken dinner on Easter Sunday I wanted to make a small Easter Ham Dinner here at home for Eileen and I on Good Friday. I thought some ham steaks would work perfectly. I had seen a recipe online for cooking the ham steaks in the air fryer which looked really delicious. Not only that, but it looked relatively healthy as well. It also looked relatively easy to cut the recipe down to feed only two people without a lot of waste.
Cooking them in the air fryer meant that they were cooked very quickly! I was surprised at just how quickly they were done. 10 minutes maximum. I cooked all of the sides ahead of time and had them ready to go before I put the ham steaks into the air fryer.
The glaze which was use was composed of sweet, rich honey and tangy lime, both the juice and the zest. There was also some fresh garlic in the glaze for additional flavor.
I have to say we were both really pleased with the end results. The cross-hatching in the steaks meant that the flavors of the glaze were able to penetrate the meat and also keep the meat juicy without drying out. I found that is also made them very attractive.
If you are looking for a quick and simple way to have a ham dinner for two people for your Easter celebrations, you really can't go wrong with this one! Quick, easy and really delicious!
INGREDIENTS NEEDED TO MAKE
AIR FRYER LIME & HONEY HAM STEAKS
There is nothing too out of the ordinary here. Simple ingredients put together in the most delicious way!!
- two thick individual sized ham steaks (see notes)
- 1 tsp finely grated lime zest (plus additional to garnish)
- 1 TBS fresh lime juice
- 2 cloves of garlic, peeled and finely chopped
- 3 TBS liquid honey
- 2 tsp sunflower oil
- Crushed chili flakes (optional)
NOTES ON INGREDIENTS
- Thick ham steaks were not really available when I went to the shops to get some so I just bought a small dinner ham which I cut into two 1/2 inch thick steaks. I will use the remainder of the ham to make sandwiches or a casserole.
- Use fresh limes. I actually ended up buying limes twice. I had bought some earlier in the week but when I got home I couldn't find them, so I must have left them in the store. I ended up having to go back and get more.
- I used the organic bottled minced garlic, about half a teaspoon.
- I used local Nova Scotia organic liquid clover honey.
- I chose not to use the chili flakes.
HOW TO MAKE
AIR FRYER LIME & HONEY HAM STEAKS
These were really quick and easy to make in the air fryer. They came out moist and delicious with a sweet and tangy glaze.
- Whisk the honey, lime zest, lime juice, oil and garlic together in a bowl to combine well together. Set aside. (If you wish you can gently heat this mixture for about 30 seconds in the microwave. I did not find this necessary.)
- Take your ham steaks and, using a sharp knife, score them in a diamond pattern on both sides, making very shallow cuts. (No more than 1/4 inch deep at half inch intervals.)
- Brush the ham steaks generously on both sides with the glaze mixture, making sure you get it into the cuts. Place them in the basket of the air fryer. (I lined the bottom of my air fryer with some foil to make clean up a bit easier. I didn't want honey sticking on and burning.)
- Air fry at 375*F/190*C for 5 minutes. Brush with the glaze and flip over. Brush the other side with the glaze. (Really work the glaze into the cuts both times.)
- Air fryer at 375*F/190*C for a further 5 minutes. Brush with the remainder of the glaze.
- Leave to rest for two minutes. Sprinkle some additional lime zest over top and some crushed chili flakes if desired. (I did not use the chili flakes.)
- Serve immediately with your favorite sides. (See below for serving suggestions.)
HINTS AND TIPS FOR SUCCESS
- Make sure that the ham steaks you purchase are at least 1/2 inch thick and that they are labeled as being cooked already, or ready to eat. If they are not you will need additional time to cook them through to an interior temperature of 140*F/60*C.
- Scoring the surface of the ham steaks in a cross/hatch diamond pattern helps the flavors of the glaze to penetrate the meat better. No need to go really deep. Shallow cuts are best.
- Glaze your ham steaks in stages. This helps to ensure that the honey caramelizes perfectly and will give you a lovely golden finish.
WHAT TO SERVE
WITH
AIR FRYER LIME & HONEY HAM STEAKS
We enjoyed these delicious ham steaks with some fabulous scalloped potatoes or potatoes gratin as they are also known. You can use a packages mix to make these or make them from scratch. Today we used a packaged mix.
I also cooked an assortment of vegetables to serve on the side. Hot buttered corn and some steamed carrots. We also had some bread which I had purchased to try. It was something new, Cheesecake Factory Brown Bread. We got it at Giant Tiger and it was delicious.
In all truth any potato and vegetable would work very well with these ham steaks as would macaroni and cheese.
HOW TO
PREVENT YOUR HAM STEAKS
FROM DRYING OUT IN THE AIR FRYER
Most ham steaks you buy will already be cooked, so you are basically just reheating them not cooking them. When you bear this in mind it makes the process a lot easier. They really don't take much time at all.
- Use a high temperature and relatively short cook time. (In this case, 375*F/190*C for only 5-minutes per side for ham steaks that are 1/2 inch thick.)
- Use a glaze as a protective barrier. This will help to seal in the juices of the ham as it works to glaze the ham.
- Use your meat thermometer and test the ham to see that the interior temperature is 140*F/60*C. As soon as your ham reaches that temperature remove it from the air fryer.
- Allow the ham steaks to have a resting period as you would any cut of meat. This gives the juices some time to be reabsorbed into the meat prior to serving.
A FEW OTHER
HAM STEAK RECIPES TO ENJOY
Here are a few more recipes for cooking ham steaks that you might also enjoy. Simple and delicious.
HAM STEAKS SHEET PAN DINNER - This is the kind of comforting, no‑fuss meal that makes weeknights feel wonderfully easy. A full, bone‑in ham steak is nestled onto a tray with tender red potatoes, sweet butternut squash, and crisp green beans, all tossed in olive oil and seasoning. Everything roasts together until the edges caramelize and the vegetables turn golden and soft. The real magic comes from the glaze: a warm, sweet‑savory mix of honey, grainy mustard, Dijon, rosemary, and garlic that melts over the ham as it bakes, creating a glossy, flavor‑packed finish. In just 20–25 minutes, you have a complete dinner—beautifully balanced, hearty, and deeply satisfying.
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Yield: Two Servings
Air Fryer Lime & Honey Ham Steaks (for two)
Quite simply delicious. These fabulously tasty ham steaks cook in minutes in the air fryer. Salty, tangy, and sweet. Excellent flavor.
Ingredients
- two thick individual sized ham steaks (see notes)
- 1 tsp finely grated lime zest (plus additional to garnish)
- 1 TBS fresh lime juice
- 2 cloves of garlic, peeled and finely chopped
- 3 TBS liquid honey
- 2 tsp sunflower oil
- Crushed chili flakes (optional)
Instructions
- Whisk the honey, lime zest, lime juice, oil and garlic together in a bowl to combine well together. Set aside.
- Take your ham steaks and, using a sharp knife, score them in a diamond pattern on both sides, making very shallow cuts. (No more than 1/4 inch deep.)
- Brush the ham steaks generously on both sides with the glaze mixture, making sure you get it into the cuts. Place them in the basket of the air fryer.
- Air fry at 375*F/190*C for 5 minutes. Brush with the glaze and flip over. Brush the other side with the glaze.
- Air fryer at 375*F/190*C for a further 5 minutes. Brush with the remainder of the glaze.
- Leave to rest for two minutes. Sprinkle some additional lime zest over top and some crushed chili flakes if desired.
- Serve immediately with your favorite sides.
Notes
I could not find thick ham steaks where I live and so I bought a small dinner ham and cut it into 1/2 inch thick slices to use as ham steaks. This worked beautifully.
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There’s something magical about a holiday ham that fills the kitchen with warmth, spice, and anticipation — and this Gingersnap Glazed Ham delivers all of that and more. A tender, beautifully baked ham is brushed with a buttery brown‑sugar glaze, then finished with a crunchy layer of crushed gingersnap cookies that caramelize in the oven.
The result is a stunning centerpiece that’s sweet, savory, gently spiced, and impossibly festive. Whether you’re hosting a big family gathering or planning a cozy holiday meal, this easy glazed ham brings nostalgic flavor and effortless elegance to the table.
This post I am sharing today is an update of a ham I actually cooked several years ago. It was so delicious that I thought it should be repeated and freshened up in an up-to-date post.
What you have here is a delicious glazed ham that is perfect for celebrating the holidays or for any special occasion really. This glaze is absolutely brilliant. Nice and spiced with ginger, both from the gingerale and from the ginger jam. A bit of heat and spice is added to the glaze by way of some Dijon mustard and a chef's kiss of tabasco. There is a smidgen of tart from the addition of apple cider vinegar.
This mixture is used to coat and baste the scored ham creating lovely sweet and spicy glaze, some of the glaze penetrating those cuts and flavoring the ham beneath.
Finally gingersnap cookies are crushed and sprinkled over the ham before a final glaze. Baked for a short time longer it forms a delicious gingery crust. The end result is a beautifully flavored ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.
You really could not pick a nicer way to dress up your holiday ham! I have included a few suggestions for sides below as well.
INGREDIENTS NEEDED
TO MAKE
GINGERSNAP GLAZED HAM
Other than the gingersnaps everything is pretty simple.
- 2 1/4 pound (1 kg) baked ham
- 1/2 cup (120ml) gingerale, not diet
- 1/4 cup (60ml) apple cider vinegar
- 1/2 cup (225g) ginger preserves (see recipe notes)
- 2 TBS Dijon mustard
- 1/2 cup (100g) soft light brown sugar
- dash of Tabasco sauce
- about 8 gingersnap cookies to finish
INGREDIENTS NOTES
In the U.K. you will want to use a boiled ham, not a gammon. Gammon needs cooking, whereas the ham will already be cooked and you will just be heating it through. I used to get lovely hams at Aldi and Lidl.
Small cooked dinner ham are readily available in North America. You could also use this glaze/method for a spiral ham if you wished.
Make sure you use regular gingerale, not the diet. You will want the real sugar that is in the regular version. I like Sussex Gingerale.
Ginger preserves can be hard to come by in North America unless you purchase them at a British food supply shop. If you cannot find them, you can substitute with any good quality orange marmalade. Simply stir a teaspoon of powdered ginger into it to give it a ginger snap.
I use organic apple cider vinegar. This adds a nice fruity tang to the glaze.
I used a French Dijon for it's mellow sharpness.
If you were in the U.K. you could use light Muscovado Brown sugar. Oh how I miss the Muscovado sugar. It has a slightly higher molasses content than regular brown sugar and comes in both light and dark.
The tabasco will add a slight spark of heat.
Use any good quality gingersnap (gingernuts) cookies that you enjoy. You will want to pulverize them in a zip lock baggie until finely crushed.
HOW TO MAKE
GINGERSNAP GLAZED HAM
This is a very simple make. You are really just reheating an already cooked ham and glazing it with a delicious glaze as you go along.
- Preheat the oven to 180*C/350*f/ gas mark 4. (Have ready a flameproof casserole large enough to hole the ham. I used a medium La Creuset pan.)
- Melt the ginger preserves in a flameproof casserole dish large enough to hold the ham. (Do this in the flameproof casserole over medium heat.)
- Whisk in the gingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce, mixing everything well together. (I use a small wire whisk to do this.)
- Cut slashes in top of the ham. Place it into the casserole dish, top first. Roll it around to coat it in the mixture. (I like to cut it in a diamond pattern by cutting it one way at 1 1/2 inch intervals and then the other way cross hatching it. Make sure you coat the top of the ham generously.)
- Roast in the preheated oven, basting every 20 minutes or so for about 45 minutes.
- Sprinkle the crumbled gingersnaps over top. Baste again. (Crumble the gingersnaps in a zip lock baggie using a rolling pin. You want them quite fine.)
- Roast for about 15 to 20 minutes longer, basting at least one more time, until heated through. (145*F/63*C)
- Let stand for 10 minutes before cutting into thin slices to serve with your favorite accompaniments.
Refrigerate any leftovers promptly after your dinner, ready to use in sandwiches, fried in some butter with eggs for breakfast, or as a part of a cold plate with salads. etc.
FABULOUS SIDES TO SERVE
WITH THIS HAM
You really can't go wrong with serving these delicious sides along with your Gingersnap Glazed Ham. Of course you could go old school and just serve mashed potatoes or rice, or even scalloped potatoes. Steamed veggies, and perhaps a salad and some rolls, but these tasty sides also work very well with the ham and can be prepared up to baking, ahead of time, ready to heat in a warm oven alongside the ham as it cooks.
Other vegetables which work well. Corn. Turnips. Cabbage. Sweet Potatoes. Winter Squash.
EASY OVEN BAKED SAVORY GREEN BEAN CASSEROLE - This comforting casserole takes the classic green bean bake and gives it a richer, heartier twist. Tender green beans and buttery potatoes are folded into a velvety, cheese‑kissed cream sauce, then finished with a golden, buttery panko topping that bakes up irresistibly crisp. Every bite is a balance of creamy, savory, and rich flavors, making it just as lovely for a weeknight supper as it is on a holiday table. Simple ingredients, minimal fuss, and a deeply satisfying result—this is the kind of cozy dish that feels like a hug from the oven.
CREAMY CARROT CASSEROLE - This Creamy Carrot Casserole transforms a humble everyday vegetable into a luxurious, company‑worthy side dish. Tender carrot coins are folded into a velvety, tangy‑savory sauce made with mayonnaise, grated onion, and a gentle hit of horseradish for warmth and depth. Once nestled into a buttered baking dish, the carrots are crowned with sharp cheddar and buttery cracker crumbs that bake into a golden, irresistible crust. The result is a beautifully balanced dish—sweet, creamy, lightly peppery, and wonderfully crunchy on top.
Pin this recipe to your Main Dish or Ham, or Holiday Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 4 to 6 with leftovers
Gingersnap Glazed Ham
Prep time: 10 MinCook time: 65 MinInactive time: 10 MinTotal time: 1 H & 25 M
This is delicious. Simple to make. The oven does all the work. The leftovers are delicious sliced and served cold with cheese and pickle. 1/2 cup
Ingredients
- 2 1/4 pound (1 kg) baked ham
- 1/2 cup (120ml) gingerale, not diet
- 1/4 cup (60ml) apple cider vinegar
- 1/2 cup (225g) ginger preserves (see recipe notes)
- 2 TBS Dijon mustard
- 1/2 cup (100g) soft light brown sugar
- dash of Tabasco sauce
- about 8 gingersnap cookies to finish
Instructions
- Preheat the oven to 180*C/350*f/ gas mark 4.
- Melt the ginger preserves in a flameproof casserole dish large enough to hold the ham.
- Whisk in the gingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce, mixing everything well together.
- Cut slashes in top of the ham. Place it into the casserole dish, top first. Roll it around to coat it in the mixture.
- Roast in the preheated oven, basting every 20 minutes or so for about 45 minutes.
- Sprinkle the crumbled gingersnaps over top. Baste again.
- Roast for about 15 to 20 minutes longer, basting at least one more time, until heated through. (145*F/63*C)
- Let stand for 10 minutes before cutting into thin slices to serve with your favorite accompaniments.
Notes
If you cannot get ginger jam you can use the equivalent in Orange marmalade with a tsp of powdered ginger stirred in.
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If you’ve ever wondered what to do with leftover roast beef, James Beard’s Roast Beef Hash is one of those timeless, comforting dishes that proves simple ingredients can become something extraordinary. This classic recipe transforms cold roast beef, tender potatoes, and sweet sautéed onions into a golden, crispy skillet hash that’s hearty, homey, and deeply satisfying. Every forkful delivers that irresistible contrast of soft, buttery interior and beautifully browned edges — the kind of texture that makes you want just one more bite.
Unfussy and adaptable it is also a very economical dish. Whether you’re using the last slices of a Sunday roast or tidying up the fridge midweek, this old‑fashioned hash turns leftovers into a meal that feels intentional and indulgent. It’s perfect for breakfast, brunch, or a cozy supper, and it carries that nostalgic charm of recipes passed down through generations.
If you’re craving a comforting, economical, and flavor‑packed way to reinvent leftover beef, this James Beard classic is exactly the kind of recipe you’ll want in your back pocket.
I cooked a pot roast for Eileen and I at the weekend as we were unable to go to my sister's for Sunday Dinner. I did my usual Slow Cooker Pot Roast, as I knew that I could put it on before I left for church in the morning and it would basically cook itself. I didn't cook any vegetables in with it. I decided instead to boil potatoes separately and cook a few other veggies to enjoy on the side after I got home.
Because there are only two of us, I did have a goodly portion of meat leftover. I made sure I cooked plenty of potatoes so that I could have some leftover to make us a tasty roast beef hash in the days following the meal.
This Roast Beef Hash by James Beard had been on my radar for quite some time. He was a famous Chef in the 60's 70's, much like Julia Child. I knew it would be good. It was a bit different than my usual hash in that he added heavy cream towards the end. What a rich addition! I usually add a TBS or two of gravy to my hash, but the addition of cream sounded so indulgent and delicious.
I did take the liberty of cutting the recipe in half as there are only two of us and we can only eat so much. We both enjoyed this tremendously. The cream added a unique deliciousness and kept everything just right and not dried out. Because the meat and potatoes were browned first it took nothing away, but added a lovely rich depth of flavor.
We enjoyed this with a fried egg on top, as per the original recipe suggestion. With the top of the egg torn open and drooling into the hash beneath, this made for an excellent and luxurious supper! Leftovers never tasted so good!
INGREDIENTS NEEDED
TO MAKE
JAMES BEARD'S ROAST BEEF HASH
There is nothing complicated about this. Nothing at all. Comfort food at it's finest.
- 2 TBS beef drippings or canola oil
- 1 1/2 cups (225g) leftover boiled potatoes, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped fine
- 1 1/2 cups (375g) cubed cooked roast beef, cut into 1/2 inch cubes
- 1 clove garlic, peeled and finely chopped
- 1/4 tsp dried thyme
- pinch cayenne pepper
- pinch ground nutmeg
- 1/4 tsp sweet paprika
- salt and black pepper to taste
- 1/4 cup (60ml) heavy cream
- 1 spring onion, finely chopped to garnish (alternately use 1 TBS chopped fresh parsley)
- fried or poached eggs to serve (optional)
NOTES ON INGREDIENTS
I actually used a mix of beef tallow and ghee to fry my hash in. It worked really well and the ghee added a lovely toasty flavor.
I had boiled potatoes leftover from the supper we had the pot roast with so I didn't need to cook any more. Cold boiled potatoes work best.
I had leftover pot roast from a roast I had cooked on Sunday.
You can use fresh thyme if you wish but you will need roughly twice as much. The original recipe used fresh. The paprika was my own addition. I like the color it gives to things like fried potatoes.
I used whipping cream.
The original recipe used parsley to garnish it but I didn't have any. So I used chopped spring onion for some color. It did add a lovely kiss of fresh sharpness which we enjoyed.
Although the egg is optional, it made for a really nice addition.
HOW TO MAKE
JAMES BEARD'S ROAST BEEF HASH
This is really not that difficult to make. It does require close watching and hands on time.
- Heat the drippings in a large heavy bottomed skillet over medium high heat. Add the cubed potatoes. (They should sizzle as soon as they hit the pan.)
- Cook, stirring occasionally, until the potatoes are lightly browned. (8 to 10 minutes.)
- Add the onions. Cook, stirring for a further 10 minutes until softened. (Try not to let your onions caramelize too much.)
- Add the beef, garlic, thyme, cayenne, paprika, and nutmeg. Cook, stirring occasionally, until the beef has begun to brown, about 5 minutes. (This is where you baby it and keep an eye on it so that it doesn't catch.)
- Season to taste with salt and black pepper.
- Add the heavy cream, stirring everything together to combine. Cook, pressing the hash down into the skillet with a spatula. Continue to cook for a further 10 minutes, turning every 2 minutes or so, loosening any browned and crusty bits. (Don't be tempted to walk away. You need to babysit this so it doesn't burn.)
- Garnish with onions or parsley and serve hot, with or without a fried or poached egg on top if you desire. (None are totally necessary, but are nice.)
HINTS & TIPS FOR SUCCESS
- Read through the recipe completely several times before you begin to help familiarize yourself with any equipment or ingredients needed.
- Assemble everything you need before you begin so that you don't leave anything out by accident.
- Make sure your potatoes and beef are cut into equal sizes.
- If you are really fond of onions, feel free to use a larger onion. Cut into a small dice.
- I find that using cold potatoes and beef works best and gives you a nicer crust.
- A heavy bottomed pan will hold the heat better and help to give a nicer crust to everything.
- Don't be afraid to really mash the mixture down in the pan for a nice browning.
- Don't walk away as it can go quickly from brown to burnt if you don't keep an eye on it.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
You can certainly have your potatoes, beef and onions prepped for cooking well ahead of time. Simply store separately in covered containers in the refrigerator until you are ready to cook the hash. I think it is at it's best when freshly prepared.
CAN I ADD OTHER VEGETABLES?
By all means but do note that by doing so you are veering away from the original premise of this dish. It would be more like a bubble and squeak at that point. If you do add other veggies, make sure they are cooked and cut to a similar size as the beef and potatoes.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double or even triple this recipe. Is there ever such a thing as too much hash???
CAN THIS BE DONE WITH ANYTHING OTHER THAN BEEF?
Yes, I have made hash many times using other meats and even poultry. All work well in this tasty way of using up your leftovers. When I am using chicken or turkey I also add a bit of crumbled stuffing.
CAN THIS BE FROZEN?
I have never frozen it so I cannot say for sure. To be honest, there is never any left to freeze. It is that good.
IS THE EGG ON TOP NECESSARY?
Not at all, but it does make for a hearty meal and that golden yolk goes beautifully with the rest of the ingredients when torn open and allowed to sink into the potato/meat mixture.
A FEW MORE TASTY WAYS
TO USE LEFTOVER ROAST BEEF
It never hurts to have a few recipes up your sleep in which you can use up your leftovers! With the high costs of food today, especially beef, nothing should ever go to waste!
BEEF BARBACOA TACOS WITH SWEET PICKLED ONIONS - A cozy Tex‑Mex twist on leftover roast beef, these Beef Barbacoa Tacos turn yesterday’s dinner into something downright irresistible. Tender shreds of beef simmer in a smoky chipotle‑kissed sauce, soaking up warm spices, savory stock, and just enough heat to wake up your taste buds. Piled into lightly charred tortillas and crowned with eye‑popping pink pickled onions—tangy, sweet, and beautifully aromatic—every bite is a balance of comfort and excitement.
BEEF MIROTON - Beef Miroton is one of those quietly brilliant French dishes that turns humble leftovers into something deeply comforting and utterly irresistible. Thin slices of tender roast beef and soft cooked potatoes are tucked into a casserole, but the real magic happens in the pan—where a mountain of onions slowly caramelizes into golden sweetness. Stirred with good beef stock and a touch of vinegar, they become a glossy, savory sauce that seeps into every layer. A scattering of buttery breadcrumbs bakes into a delicate, crisp topping, giving each bite that perfect contrast of textures: soft, rich, melt‑in‑your‑mouth layers beneath a golden crust.
Pin this recipe to your Main Dish or Beef Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two servings
James Beard's Roast Beef hash
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A flavor-filled and hearty way to use some leftovers from your roast dinner. It is suggested that you serve this tasty dish with a fried or poached egg on top!
Ingredients
- 2 TBS beef drippings or canola oil
- 1 1/2 cups (225g) leftover boiled potatoes, peeled and cut into 1/2 inch cubes
- 1 small onion, peeled and chopped fine
- 1 1/2 cups (375g) cubed cooked roast beef, cut into 1/2 inch cubes
- 1 clove garlic, peeled and finely chopped
- 1/4 tsp dried thyme
- pinch cayenne pepper
- pinch ground nutmeg
- 1/4 tsp sweet paprika
- salt and black pepper to taste
- 1/4 cup (60ml) heavy cream
- 1 spring onion, finely chopped to garnish (alternately use 1 TBS chopped fresh parsley)
- fried or poached eggs to serve (optional)
Instructions
- Heat the drippings in a large heavy bottomed skillet over medium high heat. Add the cubed potatoes.
- Cook, stirring occasionally, until the potatoes are lightly browned. (8 to 10 minutes.)
- Add the onions. Cook, stirring for a further 10 minutes until softened.
- Add the beef, garlic, thyme, cayenne, paprika, and nutmeg. Cook, stirring occasionally, until the beef has begun to brown, about 5 minutes.
- Season to taste with salt and black pepper.
- Add the heavy cream, stirring everything together to combine. Cook, pressing the hash down into the skillet with a spatula. Continue to cook for a further 10 minutes, turning every 2 minutes or so, loosening any browned and crusty bits.
- Garnish with onions or parsley and serve hot, with or without a fried or poached egg on top if you desire.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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