Papa's Sugar Pea and Veggie Medley

Photo Credit
Lori Pedrick
The Editors
Makes 8 servings.
Preparation Method
John Hoffman, Carnegie, Pennsylvania
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This recipe for Papa’s Sugar Pea and Veggie Medley is loaded with flavors and textures in all the right ways! From the salty ham to the creamy cheese to the fresh veggies (particularly, the peas straight from the garden), this all-in-one dish hits the spot any night of the week. Thank you to John Hoffman from Carnegie, Pennsylvania, for this recipe that took home third prize in The Old Farmer’s Almanac 2018 Garden Guide Recipe Contest.

3 cups fresh sugar snap peas
1/2 cup baby carrots, sliced
vegetable oil
1/2 cup sliced mushrooms
1/2 cup diced red bell pepper
1/2 cup chopped onion
1 small zucchini, sliced into half moons
1 cup ham cubes
2 tablespoons (1/4 stick) butter
10 drops hot sauce
garlic salt, to taste
freshly ground black pepper, to taste
1 egg, beaten
3 red potatoes, cooked and sliced
1/2 cup shredded Colby Jack cheese
1 cup spinach leaves
  1. In a pot of boiling water, blanch peas and carrots. Drain and set aside.
  2. Coat the bottom of a 10- or 12-inch skillet with vegetable oil and warm over medium heat. 
  3. Add mushrooms, bell peppers, onions, and zucchini, and cook for 5 minutes. 
  4. Add peas, carrots, and ham and cook for 5 minutes, stirring often. 
  5. As the mixture is stirred, add butter, hot sauce, garlic salt, and black pepper.
  6. Pour egg over the mixture. Fold in egg, potatoes, and cheese. Cover and cook for 5 minutes.
  7. Tear spinach into pieces and fold into the mixture for the final 2 minutes of cooking.
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