Name: Sheet-Pan Potatoes with Vegetables and Ham
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) white wine vinegar; 1 tbsp (15 ml) honey; 1/2 tsp salt; 2 shallots, thinly sliced into rounds; 40 mini hash brown patties; 1 lb (450 g) asparagus, trimmed; 1/2 lb (225 g) radishes, quartered; 2 tbsp (30 ml) olive oil; 1 cup (170 g) ham, diced; 1/2 cup (125 ml) sour cream; 1 tbsp shallot, finely chopped; 1 tbsp fresh tarragon, finely chopped; 1 tbsp (15 ml) whole-grain mustard; 1 tbsp (15 ml) white wine vinegar

Preparation

Marinated Shallots
- In a bowl, whisk the vinegar, honey and salt until the salt is dissolved. Add the shallots. Marinate for 20 minutes. Drain when ready to serve.
Vegetables and Ham
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Spread the mini hash brown patties out on a non-stick or parchment paper-lined baking sheet. Bake for 10 minutes. Flip the patties over and move them to one side of the baking sheet.
- Coat the asparagus and radishes in the oil. Season with salt and pepper. Spread out on the empty area of the baking sheet. Bake for 5 minutes. Stir the vegetables and add the ham. Bake for another 5 minutes or until the ham is hot and the vegetables are tender.
Quick Béarnaise Sauce
- In another bowl, whisk together all of the ingredients. Season with salt and pepper.
- Drain the shallots and sprinkle them over the patties and vegetables. Serve with the sauce.

Sheet-Pan Potatoes with Vegetables and Ham

Categories

Ingredients

Marinated Shallots

Vegetables and Ham

Quick Béarnaise Sauce

Preparation

Marinated Shallots

Vegetables and Ham

Quick Béarnaise Sauce

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet