Looking for a way to use up all that leftover holiday ham? This Ham and Potato Hash is the perfect breakfast to whip up for your post holiday breakfast! This savory breakfast is delicious and so simple to put together. Customize it as you need, and don’t forget to top it with a fried egg!
Leftover Ham and Potato Hash
Leftovers are good, but leftovers turned into something new and delicious are even better! This Ham and Potato Hash is the perfect way to use up leftover ham to create a great post-holiday breakfast that everyone will love. Plus, it’s customizable to use whatever other leftovers you might have on hand.
Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and dare we say it, maybe even better than the actual holiday dinner?
Ingredients for Leftover Breakfast Hash
Here is what we included in our leftover hash.
Sweet Potato (or leftover roasted potatoes)
Yellow Potatoes (or leftover roasted potatoes)
Salt and Pepper
Butter or Ghee
It’s great if you have leftover roasted potatoes to use this. If you do, you can add those right into the skillet with the ham. If you do not have leftover potatoes, you’ll need to parboil them first, before adding into the skillet.
To parboil the potatoes: Cover the diced potatoes with cold water. Bring them up to a boil and cook until they are just barely tender. Drain, and rinse under cool water.
Have other leftover veggies?
Add in other leftover veggies you might have on hand(think green beans, mushrooms or Brussels) in with the ham.
If you like this breakfast recipe, try these others:
Add diced potatoes to a medium pot. Cover with water and add a pinch of salt. Bring to a boil and let cook until potatoes are just tender, about 5-7 minutes. Drain and rinse with cold water. Skip this step if using leftover roasted potatoes.
Meanwhile heat oil in a large well seasoned cast iron or nonstick skillet over medium heat. Add onion and pepper, and cook until softened, about 8 minutes. Add diced ham and cook until it begins to get crispy. Stir in chili powder, garlic, salt and pepper
Move the mixture to the edges of the pan and melt the butter. Add the potatoes, and cook until starting to get crispy. Flip the potatoes with a spatula and cook on the other side.
Stir hash together and season to taste with additional salt and pepper.
Serve and top with a fried egg, if desired.
Add in other leftover veggies you might have (think green beans, mushrooms or Brussels) in with the ham.
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These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It’s low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.
Skillet Egg Bake with Chorizo and Beans
This savory egg bake recipe is delicious way to start off the day! It’s almost like a southwestern version of Shakshuka, flavored with paprika, cumin, and spicy chorizo. We opted to add black beans to this skillet egg bake to round out the lower carb and dairy-free dish, but you can feel free to omit for paleo or Whole30.
What ingredients you need for these easy baked eggs:
Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.
You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.
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Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It’s gluten-free, optionally dairy-free and a great make-ahead breakfast idea.
Savory Oatmeal with Breakfast Sausage
Oatmeal is often thought of as a sweet food. But have you ever thought of making it savory? We love this savory breakfast oatmeal made with breakfast sausage, cheddar and green onions. You can even put an egg on it, if you’d like! It’s prepared almost the same way as regular oatmeal, but with added savory flavor like red and green onions, extra salt and garlic powder. We use ground breakfast sausage (from our Butcherbox) but you can use chopped up fully cooked breakfast sausage (either pork or chicken) if you prefer.
What is Needed for this Breakfast Sausage Oatmeal?
Maple Syrup (it doesn’t taste sweet, it just helps balance the flavor)
Ground Breakfast Sausage
Cheddar Cheese (or nutritional yeast, for dairy-free)
Cooked sunny side up or poached eggs (optional)
Are oats gluten free?
Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!
How to Make Old Fashioned Rolled Oats?
We are recommend to make old fashioned rolled oats with two methods: stove top or instant pot! The stove top is the quickest method, and is included in the recipe below, with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!
Check out this post for everything you need to know about cooking oatmeal, including how to cook it in the Instant Pot.
If you like this breakfast recipe, check out these others:
In a pot over medium heat bring water/stock to a boil.
Add oats, red onion, salt and garlic powder, stir to combine and and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
Meanwhile heat a skillet over medium-high heat. When hot add oil and ground breakfast sausage. Cook until the sausage is brown. Remove sausage to a plate lined with paper towel (or a clean kitchen towel) and let excess fat drain.
Divide oatmeal into 4 bowls and top with sausage, green onions, cheese and eggs, if desired. If cooking for meal prep do not add cheese until after it has be re-heated.
Can omit cheese and add in 1 tablespoons of nutritional yeast into the oatmeal if looking for a "cheesy" taste.
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This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.
Banana Oatmeal Chocolate Chip Muffin
You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.
Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.
But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!
What kind of oat flour should I use?
As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.
How do you measure oat flour
This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.
How do you store oat flour muffins?
We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.
So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.
If you like this muffin recipe, check out these others:
Divide batter between muffin liners, almost to the top.
Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.
We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
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We’re diving in to How to Make Sweet Potato Toast today because they are our new favorite breakfast, snack, or lunch and can guess they’ll be yours too! Sweet potato toasts are easy to make, nutrient-dense, and there are so many options to shake up your toast topping game. Sweet potato toast is a great fiber-rich, gluten-free, Whole30 approved, and vegan healthy toast replacement! PLUS, they are super easy to make!
How to Make Sweet Potato Toast
Making sweet potato toast is about to become your new favorite breakfast, snack, lunch, or hey, even dinner! These Pinterest-worthy lower carb “toasts” have been making the rounds lately. What is sweet potato toast? Well basically they are cooked slices of sweet potato that are a great nutrient-dense alternative to regular toasted bread that can hold a hefty portion of toppings. Did we mention they are also delicious? Today we’re diving into all the details on How to Make Sweet Potato Toasts for our ongoing How to Wednesday series and sharing our favorite topping choices as well!
What kind of sweet potatoes are best?
Look for large round sweet potatoes! These work best because you can get good slices out of them. Curved ones, or oddly shaped ones, aren’t great for toast because you’ll waste more of the sweet potato when you’re slicing them up!
What are the different kinds of sweet potatoes?
Well this isn’t the most straightforward question! These day the grocery stores can sell a few different types of sweet potatoes and sometimes they are labeled yams (but apparently they’re not actually yams?). For this purpose the best type of sweet potato is usually labeled as a Garnet Yam, but a Beauregard or a Jewell Sweet Potato will work best too.
Garnet Yams are actually sweet potatoes and they are the best choice for sweet potato toast.
Japanese Sweet Potatoes and Hannah Sweet Potatoes: These two look different on the outside, with the Japanese having a purple skin and the Hannah having a tan skin but they are both similar on the inside with starchier yellow flesh. We don’t recommend these for sweet potato toast.
Purple Sweet Potato: This has a very starchy firm purple potato. While delicious, we also don’t recommend this type for sweet potato toast.
How do you easily cut up sweet potatoes
There are two options for slicing up the sweet potatoes. You can either use a mandolin, though it will need to be a good quality one with a sharp blade. Or use a sharp knife! If you are a little unsteady with your knife skills, slice of a piece of the sweet potato so you can rest it on that fast surface for safer cutting.
Do you peel sweet potatoes?
Peel the sweet potato if desired! The skin is edible, but can be rough and fibrous, so if you are concerned with texture you can peel the skin off. The most important thing is to aim to make them all the same size. For sweet potato toast, we find it’s easier to leave the skin on because it helps the sweet potato keep it’s shape.
Why we aren’t making sweet potato toast in the toaster
We know this method is out there–but we don’t recommend it. It takes too long to cook the sweet potato in the toaster (unless you are using a powerful toaster oven) so we recommend using the oven bake method first, and then to reheat you can use a toaster to warm it up and get it slightly crispy.
There really are endless options for topping the sweet potato toast. You can go with savory or sweet, or even make a DIY sweet potato bar and let your loved ones make their own!
Cream Cheese, Lox, Red Onion, Tomato slices, and Capers: Kite Hill is a great dairy-free alternative for cream cheese.
Tuna Melt or Chicken Salad Melt: Place your favorite tuna salad or chicken salad on your sweet potato toast, top with slices of tomato and cheese, then place under the broiler, for about 1 minute, until cheese is melted!
Loaded Avocado Toast: In the LCK cookbook, there is a killer avocado toast that recipe that can be used here! You can use that topping, or make a quick smashed avocado topping: Smash your avocado, sprinkle some salt, red pepper flakes, garlic granules and squeeze of lime juice! Then top with crispy chickpeas, everything bagel seasoning, and some sriracha!
Nut Butter, Banana, and Cacao Nibs: You can use any type of nut butter or sunflower seed butter here and add in fresh banana and cacao nibs for crunch or regular chocolate chips. Sprinkle with some chia seed or flax seed for some extra fiber.
Nutella with Berries and Shredded Coconut: We have a homemade Nutella recipe, but go ahead and buy store bought chocolate hazelnut spread if you need–there are a couple of different options out there. Top with berries of choices and shredded (or toasted) coconut for some crunch.
How to Reheat:
This recipe makes a large make ahead batch for the week. To reheat as needed either stick it in a toaster, a toaster oven until hot and edges are crispy. It’s best to top as needed (like regular toast) but you can prep one for lunch to reheat at work later and reheat like any other food, though the sweet potato won’t be crispy.
Preheat an oven to 425ºF and line a baking sheet with parchment paper.
Scrub and wash and dry the sweet potato clean.
Cut off the tips of the sweet potato.
Using a knife (or alternatively a mandolin) slice the sweet potato into 1/4" thick pieces. Discard the end pieces that have the most bit of skin.
Lay on parchment paper with room in between and either spray or brush avocado oil on both sides. Sprinkle with salt.
Bake for 5 minutes, then flip and back for an additional 5 minutes. The sweet potato should be fully cooked through, meaning you can easily stick a fork through it, but not overcooked that it would fall apart when you picked it up.
Either use immediately with toppings of choice, or cool completely before moving to an air tight container and storing in the fridge. Use within 3-5 days.
To re-heat as needed for topping either stick it in a toaster, a toaster oven until hot and edges are crispy.
See post for inspiration on how to top your sweet potato toasts.
If topping and reheating outside of the home a toaster oven or microwave will work.
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This Breakfast Fried Rice is made using only 4 ingredients and is a super easy meal to whip up anytime of day, not just in the morning! It takes the base of leftover rice and switches up the traditional fried rice by adding in the leftover breakfast staples of bacon and eggs. You can have it on the table from start to finish in less than 15 minutes which makes it a breakfast (or dinner) win!
Breakfast Fried Rice
After testing and testing and testing our Best Rice Ever recipe a few weeks back we found ourselves with piles of rice in the test kitchen. Not that we are complaining or anything, because it really is the best rice ever, but we knew we needed to put that rice to good use by testing a few new leftover rice recipes, and this Breakfast Fried Rice was one of them!
We love the idea of being able to make a double batch of something easy, like rice, when you are cooking dinner and then also being able to use up the leftovers again for a fresh meal later in the week. This Breakfast Fried Rice is the perfect example of this. This dish takes a total start to finish time to make of 15 minutes! On busy days (which they seem to be innumerable) this is the perfect breakfast, or lunch or dinner! And likely you already have the ingredients on hand or in your freezer: bacon, eggs, rice and green onions.
What is in a Breakfast Fried Rice?
This is not the most traditional Asian-style type of fried rice, as we really wanted to keep the ingredient list as minimal as possible so there aren’t any add-ins like coconut aminos or other spices. Think of this as more of a breakfast stir fry! We wanted this to be a savory options for breakfast made with ingredients you likely had on hand that could be a satisfying meal. We limited it to bacon, eggs, green onions and leftover rice with optional hot sauce.
What are some other options to add to Breakfast Fried Rice?
If you wanted to add in a few more things there are plenty of options. You can add in:
diced bell peppers (after you fry up the bacon)
baby kale or spinach (add it when you add the rice and green onion to wilt)
frozen baby peas (add it when you add the rice and green onion to wilt)
cauliflower rice (add this after you fry up the bacon and cook for a bit before adding the eggs)
If you like this rice recipe, check out these others:
In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.
If you are using seasoned leftover rice (like our recipe for the BEST RICE EVER) you will not need any additional salt because the rice and the bacon add salt to the dish already.
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