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

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.