Ham and potato breakfast hash is a savory and filling breakfast option that is perfect for using up leftover ham after the holidays. We really enjoy this breakfast hash with leftover ham from the Pineapple citrus glazed ham recipe, and like to drizzle some condiments over top like ketchup and Chick-fil-A sauce! You may also enjoy cheesy mini breakfast quiche or buttermilk pancakes for additional breakfast ideas!
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Ham and Potato Breakfast Hash
- Non-stick skillet (linked below)
- Large sauce pan linked below)
- Cutting board (linked below)
- 3-4 medium potatoes
- 1/4 teaspoon salt
- 3-4 tablespoons butter *see note
- 3/4 cup diced onion
- 1/2 cup bell pepper, diced
- 2 cups cooked ham chunks/cubes
- 1 dash cayenne pepper
- ground black pepper to taste
- 3/4 teaspoon Italian seasoning optional
- Season all to taste optional
- 4-5 large eggs *see note
- Cook potatoes over medium heat, with salt and enough water to cover the potatoes. Cook until tender but not fully softened (about 10-15 minutes). Dump potatoes into a colander to drain them, then run a little water over top to remove excess starch.
- Saute onions until translucent, then add potatoes and peppers. Cook and turn frequently over medium-high heat for a few minutes until potatoes start to brown. Add seasonings and cooked ham, then give the mixture a good stir. Cook for a few minutes more, until vegetables have softened and potatoes are nicely browned.
- Move veggies to the side of the skillet and turn heat down to med-low. Add eggs (you may also need to add more butter to keep the eggs from sticking) and cook them for a minute or two per side or according to your preference.
- Remove the skillet from heat and move the eggs to a platter, then smooth the veggie and potato mixture back over the bottom of the pan and place eggs over top to serve.
- Optional: Serve with Tabasco sauce and ketchup, or your favorite dipping sauce!
Optional Add ins:
- Sliced Mushrooms
- Any of your favorite veggies can be added, just be sure to leave enough time for them to cook to your preference.
Equipment for this ham and potato breakfast hash:
- Non-stick skillet Using a non-stick skillet makes cooking and cleanup from the veggies, ham and eggs a breeze!
- Large saucepan A large sauce pan will be needed to cook the potatoes in.
- Cutting board A plastic cutting board that is dish washer friendly is very nice to have when chopping and dicing veggies, meats and more.
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This hearty Ham and Potato Hash would taste great cooked in a cast Iron skillet over a campfire this summer! We grew up camping as a family and also with our extended Amish family when we were younger. One of my favorite breakfasts was breakfast hash that my grandma and Aunts would cook up over the fire in a large skillet. It always tasted so delicious with a touch of the campfire smoke flavor!
Feel free to pin for later and let me know of any thoughts or questions in the comments below!
[…] Ham And Potato Breakfast Hash — This Mom Cooks […]
[…] I like to serve this ham with Amish style mashed potatoes or steak house sweet potatoes! Another great way to use up leftover ham is to make breakfast hash. […]