Ham Hash with Poached Eggs

A lunch recipe found in “60 Ways to Serve Ham” published
by Armour & Company in 1930
Ham Hash with Poached Eggs

Armour & Company published a series of these cookbooks promoting their hams and bacon  in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.

‘60 Ways to Serve Ham’

Total time: 3o minutes
Serves 6

2 cups leftover ham, chopped
2 cups chopped cooked potatoes
1/2 green pepper, minced
1/2 medium onion, minced
2 tablespoons ham drippings
1/2 cup diced celery
1/4 teaspoon pepper
1/2 teaspoon salt


Melt the drippings and saute the green pepper, onion and celery. Mix with the chopped ham and potatoes, then add the seasoning. Add a little hot water if too dry. Shape into individual moulds about 1 inch thick. Saute in drippings until thoroughly heated and slightly browned. Serve with a poached egg on each mould.