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 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.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Ham and Potato Hash
I made this last night & it was pretty good!
Great, I’m so glad you liked it Jim!
Made the hash this morning. One word: deeeelish! :) This will definitely be in regular rotation. Thank you Elise.
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Did this with left over lamb. FABULOUS!!!!
Love this recipe. Try substituting smoked or plain leftover salmon for the ham.
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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!