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 13 Comments

  • Joods

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

  • Paul

    Having been “off the hoof” for about 25 years, I’ve been looking for a non-cloven equivalent of fondly remembered corned beef and roast beef hash of childhood. This recipe with smoked turkey should do it. Thank you, Elise!

  • Drew Kroft

    I am partial to sweet potatoes – –
    Sweet Potato Hash starts a weekend morning off right :~)

  • Sherry

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

  • Mick

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

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