Ham and Potato Hash

Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.

By
Elise Bauer
Elise Bauer
Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Published April 15, 2009
Elise Bauer
Ham and Potato Hash
Elise Bauer

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!

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Ham and Potato Hash

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings

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. Partially cook the potatoes, then dice:

    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. Cook the onion and bell pepper in butter:

    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 the potatoes, ham, salt, pepper, and thyme:

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

    *The hash will brown better in a cast iron pan than in a stick-free pan.