Ham and Potato Hash

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Sunday breakfasts are a favorite activity around here. More like a brunch, they are usually somewhat more elaborate and filling that what we eat for breakfast during the week. Ham and potato hash is a perfect side dish for fried eggs; easy to cook, and a great way to use up leftover ham.

Ham and Potato Hash Recipe

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  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6.

Ingredients

  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 2 medium potatoes, peeled
  • 1 cup finely diced cooked ham
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried crumbled thyme

Method

1 Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.

2 Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion, cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes.

3 Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.

*Best not to use a stick-free pan or the hash won't brown very well.

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Showing 4 of 9 Comments

  • Joods

    Made the hash this morning. One word: deeeelish! :) This will definitely be in regular rotation. Thank you Elise.

  • Sherry

    Did this with left over lamb. FABULOUS!!!!

  • Mick

    Love this recipe. Try substituting smoked or plain leftover salmon for the ham.

  • jody

    I love this recipe, when I make it I usually have to tex-mex it up a bit so instead of the bell pepper I use a chili and I throw in some cliantro and tomato with the onion, yummo!

  • B. Swetnam

    What a wonderful recipe and so easy. Being from Ky. I rarely have any kind of ham other than country ham, which everyone loves, so I use that and omit the salt. My method is different and your potatoes will be perfect.
    1. Cube your potatoes and boil for 4-5 minutes. Drain and cool in the refrigerator (do not rinse).
    2. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add potatoes salt and pepper. Cook shaking the pan back and forth for 10 to 12 minutes, or until golden brown and crisp. Add the onion, green pepper,and thyme, cook for 2 to 3 minute. Add ham and 2 tablespoons of butter, continue shaking the pan until butter is melted.

    Try this with one of Elise’s homemade sausages instead of ham. Yum!

    If you like a little more heat add a finely chopped jalapeno when you add the onion and green pepper.

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