Ham and Potato Hash

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

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


  • 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


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 13 Comments

  • lydia

    I don’t eat ham, but I make corned beef hash exactly the same way. It’s a treat whenever we have a little bit of leftover corned beef.

  • DSX

    This is a great recipe, you can also substitute the store bought tins of corned beef or ham, even dreaded Spam, and it’s a great addition to a family brunch when you don’t have leftovers.

  • Chris Hansen

    Hey, spam is lovely – don’t be disparagin’ on my spam. Mind you, it isn’t for everyone. but I love an occasional fried spam slice.

    With regard to browning in non-stick ware, I have found that decreasing the oil (in this case butter) at the start will aid in browning and then adding back in the onion/ pepper mix.

    Just made this today and it is great stuff.

  • Sassy J

    My family makes a version of this called “Farmer’s Breakfast”–same ingredients–but you add eggs (yolk and whites mixed together in a bowl first) into the hash in the last few minutes for an all-in-one dish.

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