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
PrintIngredients
- 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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Ham and Potato Hash on Simply Recipes. Thank you!
PrintIf you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I made this last night & it was pretty good!
Made the hash this morning. One word: deeeelish! :) This will definitely be in regular rotation. Thank you Elise.
Did this with left over lamb. FABULOUS!!!!
Love this recipe. Try substituting smoked or plain leftover salmon for the ham.
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!