Ham and Potato Breakfast Hash
A hearty and flavorful breakfast option that is perfect for using up leftover ham, or for cooking breakfast for a crowd.
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.
Tried this recipe?Let us know how it was!