Irish Cheddar Hash with Country Ham & Apples - Rays Country Ham

Irish Cheddar Hash with Country Ham & Apples

  • 2 min read

Folks, if you are of the cheesy persuasion and love mac and cheese, you’re going to love this dish!  Creamy and oh so cheesy, this hash with bites of Rays Country Ham and crisp apple is good any time of day, starting at breakfast or brunch.  Tis’ also nice for an at-home St. Patty’s Day supper with family and friends.  Add a big pass-around bowl of a simple salad, and whether Irish or not… enjoy fellowship over this delicious meal and count thy blessings! 

Serves 6-8

8 ounces Rays Country Ham
1 package Hollandaise Sauce
1 ½ cups milk
1/4 cup oil, divided
4 tablespoons butter, divided
1 large sweet onion, chopped
1 medium red bell pepper, cut into slivers
1 green bell pepper, cut into slivers
1 20-ounce bag of hash browns (from the dairy aisle)
2+ tablespoons caraway seeds
Freshly ground black pepper
1 6-ounce block of Irish cheddar cheese, divided
2 apples - peeled, cored, and cut into 1/2” slivers  (we used Honey Crisp)
poached eggs, optional

Soak ham slices in cool water for about 10 minutes.  Drain and pat dry.

Prepare Hollandaise Sauce per package directions using 1 ½ cups of milk.  Remove from heat.

Preheat oven to 350F.

Put 2 tablespoons of oil and 1 tablespoon of butter in a deep oven-safe skillet over medium heat.  Sauté the ham about 1 minute on each side. Remove (leaving drippings), cut into bite-size pieces with kitchen scissors, and set aside.

Increase heat to medium-high. Add a tablespoon of oil to ham drippings in a hot skillet and sauté onion with peppers.  Remove to a bowl when drippings are evaporated and vegetables are tender and a bit caramelized. Add the remaining oil and butter to the skillet.  Cook hash browns for about 8 minutes, tossing occasionally till lightly browned.

Stir in 2 tablespoons of caraway seeds, black pepper, prepared sauce, ham, vegetables, and about 2/3 of the grated cheese.  Mix well.  Push apple slices into the mixture, leaving a bit of the wedges exposed. Bake for about 35-40 minutes until bubbly and the apples have browned just a bit.  Turn oven off, top with remaining cheese, (opt.) a few caraway seeds, and black pepper. Serve when the top cheese has melted.

While hash is baking, if desired, poach as many eggs as needed on the stovetop.  Offer for guests who like on their hash!

Irish Blessing…
Bless you and yours,
As well as the cottage you live in.
May the roof overhead be well thatched,
And those inside be well matched.


Created by North Carolina’s renowned Home Economist/Recipe Creator
Wendy Perry
Exclusively for Rays Country Ham Company LLC