I often hear “I love ham but rarely buy it because there’s just so much left over I don’t know what to do with it all.” Good news! Ham is one of those proteins that stretch a meal easily and is easy on the budget, especially after a season of spending. This Ham and Potato Hash is one of those easy recipes for leftover ham.
Corned beef hash from a can used to be one of my favorite breakfasts. A year or so ago I was craving it and bought a can based on childhood nostalgia. Wow! It is so not what I remembered. If you’ve ever pried and shaken and scooped corned beef hash from a can, you know what I mean – both looks AND flavor.
I was determined to try making my own and now I make all sorts of hashed meat recipes (just check out my recipes for leftover ham), because guess what?! It’s easy and delicious – so much tastier with fresh wholesome ingredients I can still recognize.
Not only is Ham and Potato Hash easy and delicious, but it’s such an affordable breakfast or dinner recipe. You use a little this and a little that and it stretches into a hearty and filling meal that is bursting with flavor. You can’t help but leave the table satisfied, but if you feel you need a little more, just add a fried egg, over easy, perched on top of that dish.Print
Ham and Potato Hash
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 -6 1x
- 4 medium-large potatoes
- 2 cups diced ham
- 1 medium onion
- 1 large bell pepper
- 2 TBS. butter or 1 TBS. oil
- 1/2 tsp. salt (or to taste. Remember ham is salty)
- 1/4–1/2 tsp. black pepper
- Pinch of crushed red pepper flakes (optional)
- Melt butter or heat oil in frying pan over medium heat.
- Cube potatoes and add to pan. (I like to cut them really small so they cook faster and stretch farther.)
- While potatoes are starting to soften, mince onion and dice bell pepper.
- Add peppers and onions to the pan.
- Cook until vegetables are just soft.
- Add ham and heat cook, heating through and crisping up edges of potatoes.