This ham and potato breakfast hash is a hearty, flavorful way to use leftover ham. The blend of seasoned potatoes, sautéed vegetables and eggs creates a satisfying meal that works for breakfast, brunch or even dinner. We especially enjoy this recipe with leftover ham from holiday roasts and like to serve it with condiments such as ketchup or a favorite dipping sauce. Try it alongside other morning favorites like cheesy mini quiches or buttermilk pancakes for a fuller spread.
Ham and Potato Breakfast Hash
marilynpeight
Pin Recipe
15 mins
25 mins
Breakfast
American
5
Equipment
- Non-stick skillet
- Large saucepan
- Cutting board
Ingredients
- 3–4 medium potatoes
- 1/2 teaspoon salt
- 3–4 tablespoons butter or plant-based butter/olive oil
- 3/4 cup diced onion
- 1/2 cup diced bell pepper
- 2 cups cooked ham, chopped
- dash cayenne pepper
- additional salt and ground black pepper to taste
- 3/4 teaspoon Italian seasoning optional
- 4–5 large eggs
Instructions
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Place diced potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt and simmer over medium heat until the potatoes are tender but not falling apart, about 10–15 minutes. Drain in a colander and briefly rinse to remove excess starch.
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Heat 3–4 tablespoons butter (or oil) in a non-stick skillet over medium-high heat. Sauté the diced onion until translucent, then add the drained potatoes and diced bell pepper. Stir and turn frequently until the potatoes begin to brown. Season with cayenne, Italian seasoning (if using), and additional salt and pepper to taste. Add the cooked ham and stir to combine. Cook a few minutes more until vegetables are softened and potatoes are nicely browned.
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Push the potato and vegetable mixture to the side of the skillet and reduce heat to medium-low. Add a little more butter or oil if needed, then cook eggs in the empty side of the skillet to your liking (about 1–2 minutes per side for over-easy). Alternatively, cook the eggs in a separate pan. Remove from heat and serve immediately.
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Optional: Serve with ketchup, hot sauce, or your preferred condiment.
Notes
You can make this dairy-free by using plant-based butter or olive oil. Adjust the number of eggs and how they’re cooked to suit your preference. If the potatoes and vegetables are already softened, cook eggs separately to avoid overcooking the hash.
This dish also works well cooked in a cast-iron skillet over a campfire for a smoky flavor.
Breakfast hash, ham, potato, leftover ham recipes
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Optional add-ins:
- Sliced mushrooms
- Tomatoes
- Spinach
- Any other favorite vegetables — just allow extra time for them to cook through.
Equipment for this recipe:
- Non-stick skillet — makes cooking and cleanup easy; use plenty of butter or a little olive oil when frying potatoes.
- Large saucepan — for par-cooking the potatoes; a colander or the pan lid helps with draining.
- Cutting board — handy for chopping vegetables and ham.
Ingredients summary: Potatoes, eggs, diced onion, bell pepper, cooked ham, butter or oil, salt, ground black pepper, cayenne (dash), Italian seasoning (optional). Season All can be added to taste for extra flavor.
Step 1–2:
- Cook potatoes in salted water until tender but not falling apart, about 10–15 minutes. Drain and rinse briefly to remove excess starch.
- Sauté onions until translucent, add potatoes and peppers, and cook over medium-high heat until potatoes begin to brown. Add seasonings and cooked ham, stir, and cook a few more minutes until everything is cooked through and browned.
Step 3: Push the veggies to one side of the skillet and reduce heat to medium-low. Add eggs (and a touch more butter or oil if needed) and cook to your preference, about 1–2 minutes per side for over-easy. Remove from heat, plate, and serve immediately.
This ham and potato hash is delicious cooked in a cast-iron skillet over a campfire for added smoky flavor. It’s a classic, comforting meal that pairs well with simple condiments and makes great use of leftover ham.
If you try this recipe, please leave a comment and let us know how it turned out. Thank you for your support!
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