Crispy Double-Smoked Ham Stacks
Elevate your morning meal by searing thinly sliced pork until the ruffled borders achieve a delightful crunch. This savory preparation brings a rich depth to every bite, making it an essential addition to any family brunch spread.
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Ingredients
Instructions
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Whisk the Sauce: refrigerate until serving.
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Using a food processor, pulse your ham until it reaches a coarse, pebbled texture. Move to a large bowl. Pulse the onion and poblano together until finely diced. Place the veg in a paper towel and squeeze out the excess moisture before adding to the ham.
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Add the bone-dry hash browns, shredded Pepper Jack, 2 beaten eggs, flour, and garlic powder to the ham and veg. Mix thoroughly until the mixture is "sticky" and holds together when pressed.
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Form the mixture into 8 equal-sized patties (about 3/4-inch thick). Press each side of the patty firmly into the Panko breadcrumbs to create a thick crust. Let the cakes rest for 5โ10 minutes to set.
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Heat half the butter and oil in a large skillet over medium heat. Fry the cakes in batches for 5 minutes per side until the Panko is deep golden-brown and the cheese inside is molten.
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Place one hot hash cake on a plate. Lay a slice of Cheddar on top, followed by a second hash cake. The heat will melt the Cheddar "glue" between the layers.
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Fry 4 eggs sunny-side up. Crown each stack with an egg, a generous dollop of the yogurt sauce, and fresh herbs.
