Ham and Potato Hash
Our Ham and Potato Hash recipe is a new post-holiday ham favorite. This easy potato hash uses leftover ham, diced potatoes, and a little bell pepper for a hearty and delicious breakfast or brunch!
Is there anything better than a nice hearty and filling breakfast to start your day? Just when you get to do that while putting some leftovers to use, too! Our Ham and Potato Hash recipe is both! A hearty potato hash but with some salty leftover ham, a lil’ kick from some Dijon mustard, and just the right amount of melty cheese to bring it all together. A stick-to-your-ribs kind of a breakfast or brunch that’ll get your day started right!
Ingredients Needed
- Ham – This is the perfect recipe for some of that leftover holiday ham.
- Potatoes – Russets are our favorites for this potato hash recipe, but you can use any other that you have.
- Green Bell Pepper – Just like a Denver omelette, this slightly bitter, less sweet bell pepper is such a great pairing with some salty ham.
- Onion and Garlic – Duh, always.
- Dijon Mustard – This is what ties this ham and potato hash recipe together!
- Butter – While normally our go-to is olive oil, when it comes to potato hash, butter feels like a requirement.
- Cheddar Cheese – Just like you’d find in a Denver omelette! Cheddar is the perfect compliment to ham.
- Parsley, Salt, and Pepper – The right amount of seasonings to let everything else shine.
Ready Fast
Even Dice
The first thing, and one of the most important parts of this potato hash recipe, is how you prep your potatoes, peppers, and onions. You want to ensure that they’re all diced small and even for even cooking, especially those potatoes!
One Pan Meal
Then it’s just a matter of picking your favorite large skillet for this one-pan meal! We absolutely love our Finex cast iron skillet for this recipe! It all cooks in just one pan, and can be ready fast!
Once that cheese has melted, this flavor-packed Ham and Potato Hash is ready!
Recipe Tips
One of the most important parts of this ham and potato hash recipe is to ensure that everything is nice and evenly diced, especially the potatoes.
Not only do they need to be all evenly sized, but you also want those potatoes diced nice and small because then they’ll cook faster. If they’re much better than 1/4 – 1/2 inch little cubes, then it will change the cooking time.
This potato hash recipe has a slight crispiness to it, but I would not classify this as a crispy hash. You absolutely can make them super crispy though! For that, we would suggest using an extra large, non-stick skillet that will allow you to fit all of the potatoes in one even layer. See recipe notes.
This recipe is a great gluten-free breakfast!
Seriously, it is so flavorful and many just take the top stop of our favorite leftover ham recipes!
Other Leftover Ham Recipes
- Spinach Ham and Cheddar Quiche
- French Onion Soup From Scratch
- Croque Monsieur
- Denver Omelette Waffles
- Croque Monsieur Sliders
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Ham and Potato Hash
Equipment
Ingredients
- 1 1/2 lbs Russet potatoes diced into 1/4 – 1/2 inch cubes, approximately 4 1/2 cups cubed
- 1 1/2 cups cooked ham chopped into 1/4 – 1/2 inch cubes
- 3 tablespoons butter divided
- 1 green bell pepper
- 2 cloves fresh garlic minced
- 1/2 onion minced
- 1 1/2 tablespoons Dijon mustard 1 tablespoon + 2 teaspoons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1/2 cup cheddar cheese shredded
Instructions
- Heat a large skillet over medium heat add melt 1 tablespoon of butter.
- Add onion and garlic and saute for 1 – 2 minutes, stirring frequently to prevent burning.
- Add 2 additional tablespoons of butter and melt. Turn the heat up to medium-high and add diced potatoes and bell pepper. Stir to coat in butter and then spread it all out into an even layer. Let cook without stirring for 3 minutes to allow a crisp to form on the bottom. Stir, spread in another even layer, and let cook for another 3 minutes.
- Turn heat down to medium and add dijon and salt and pepper and stir. Add cubed ham and parsley and mix and let cook for another 2-3 minutes to let the ham reheat.
- Add cheddar cheese and mix well until cheese is melted.
- Serve and enjoy!
This recipe seems tasty, flavorful, and like a great breakfast meal. Thanks for sharing.
This easy was so easy to prepare with ingredients I had at home. It turned out so delicious, we made it for breakfast and added scrambled eggs to the side, served with tortillas, and it was sensational.
This hash is so filling and delicious! I had all of the ingredients already in my kitchen to make it and we had it for breakfast with some eggs 🙂
What a perfect brunch dish! Hearty and filling yet not too heavy and a perfect complement to some of the sweet standards. I really think the seasoning is perfect with the ham and potato combination.
Made this for brunch and it was delicious. The ham and cheese tasted so good with the potatoes.
So great to hear, Katie! Thanks so much for sharing!
what a great one skillet meal. We love to use up leftovers, and this hash, is a great way to do that! Perfect to grace the brunch table, and nice and substantial to start the day! Great recipe! ❤️ 😋
Add a fried egg on top and this would make the perfect weekend brunch dish! 🙂 This look so good. Can’t wait to try it.
This was absolutely delicious. I’ve added a couple of poached eggs and omg! It was the best breakfast I’ve had in a long time.
This is pure comfort food — and so simple to make. We had it last night as a side to our grilled chicken. Everyone asked for seconds — that is a 5 star rating for me.
This is a great side dish. Add some eggs and call it breakfast, brunch or dinner. Better than the frozen mixes in the grocery store.