Ham and Potato Breakfast Hash

This breakfast hash is a great way to use up leftover ham after the holidays. The flavors of the seasonings, veggie mixture, eggs and potatoes combine to make a hearty and delicious breakfast, brunch or even dinner! 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

Ham and Potato Breakfast Hash

marilynpeight
A hearty and flavorful breakfast option that is perfect for using up leftover ham, or for cooking breakfast for a crowd.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 5

Equipment

  • Non-stick skillet (linked below)
  • Large sauce pan linked below)
  • Cutting board (linked below)

Ingredients
  

  • 3-4 medium potatoes
  • 1/2 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
  • dash cayenne pepper
  • additional salt and ground black pepper to taste
  • 3/4 teaspoon Italian seasoning optional
  • Season all to taste optional
  • 4-5 large eggs *see note

Instructions
 

  • 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 to taste 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 from heat and allow to cool slightly, then serve and enjoy!
  • Optional: Serve with Tabasco sauce and ketchup, or your favorite dipping sauce!

Notes

You can also use plant based butter to make this breakfast hash dairy free. Olive oil can also be used to fry the potatoes in if you prefer.  
The amount of eggs added is up to you, the eggs can be cooked to your preference as well. You can cook the eggs in a separate skillet if the potatoes and veggies are already softened to preference. 
Additional notes and step by step photos below.
Keyword Breakfast hash, ham, potato, leftover ham recipes
Tried this recipe?Let us know how it was!

Optional Add ins:

  • sliced Mushrooms
  • tomatoes
  • spinach
  • 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! I like to use plenty of butter and sometimes a little olive oil when frying pre-cooked potatoes in a non-stick skillet.
  • Large saucepan A med-large sauce pan will be needed to cook the potatoes in. A colander is nice to have for draining the potatoes, but you can also use the lid to drain off the liquid from the potatoes in the saucepan.
  • 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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Ingredients needed for this ham and potato hash: potatoes, paprika (optional), eggs, diced onion, ham, ground black pepper, Italian seasoning, salt, diced green bell pepper and butter or olive oil for frying. Season all can also be added to taste for extra flavor.

Step 1-2:

  • 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 to taste 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.

Step 3: 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 from heat and allow to cool slightly, then serve and enjoy!

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. Thank you for your support!

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2 thoughts on “Ham and Potato Breakfast Hash”

  1. Pingback: Ham And Potato Breakfast Hash — This Mom Cooks | My Meals are on Wheels

  2. Pingback: Slow Cooker Pineapple Citrus Glazed Ham – This Mom Cooks

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