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!
What Ham to Use in This Recipe
This recipe is so versatile. Use chopped leftover ham, a diced ham steak, or a package of pre-diced ham. In a pinch, you can use deli ham, but only if it's thickly sliced.
More Recipes For Leftover Ham
- Ham Potato and Leek Soup
- Greens, Eggs, and Ham Grilled Cheese Sandwich
- Ham and Cheese Breakfast Casserole
- German Farmer's Breakfast
- Pineapple Glazed Ham Balls
Ham and Potato Hash
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
Partially cook the potatoes, then dice:
Cut the potatoes in half and 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.
Cook the onion and bell pepper in butter:
Melt butter in a large cast-iron skillet over medium-low to medium heat. Add onion and cook until softened, about 4 minutes. Add the chopped bell pepper and cook another 2 minutes.
The hash will brown better in a cast iron pan than in a stick-free pan.
Add the potatoes, ham, salt, pepper, and thyme:
Add the remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|