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.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6


  • 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


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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  • Jim

    I made this last night & it was pretty good!

  • Joods

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


  • Mick

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


  • Dawn

    Delicious! I omitted the bell peppers and made this with some ham left over from Easter. My fiance couldn’t thank me enough! He started to leave the kitchen, then turned around to thank me again. I’ll definitely be making this one my regulars.


  • Sherry

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

  • jody

    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!

  • B. Swetnam

    What a wonderful recipe and so easy. Being from Ky. I rarely have any kind of ham other than country ham, which everyone loves, so I use that and omit the salt. My method is different and your potatoes will be perfect.
    1. Cube your potatoes and boil for 4-5 minutes. Drain and cool in the refrigerator (do not rinse).
    2. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Add potatoes salt and pepper. Cook shaking the pan back and forth for 10 to 12 minutes, or until golden brown and crisp. Add the onion, green pepper,and thyme, cook for 2 to 3 minute. Add ham and 2 tablespoons of butter, continue shaking the pan until butter is melted.

    Try this with one of Elise’s homemade sausages instead of ham. Yum!

    If you like a little more heat add a finely chopped jalapeno when you add the onion and green pepper.

  • Sassy J

    My family makes a version of this called “Farmer’s Breakfast”–same ingredients–but you add eggs (yolk and whites mixed together in a bowl first) into the hash in the last few minutes for an all-in-one dish.

  • Chris Hansen

    Hey, spam is lovely – don’t be disparagin’ on my spam. Mind you, it isn’t for everyone. but I love an occasional fried spam slice.

    With regard to browning in non-stick ware, I have found that decreasing the oil (in this case butter) at the start will aid in browning and then adding back in the onion/ pepper mix.

    Just made this today and it is great stuff.

  • DSX

    This is a great recipe, you can also substitute the store bought tins of corned beef or ham, even dreaded Spam, and it’s a great addition to a family brunch when you don’t have leftovers.