Ham and Potato Hash
Looking for a way to use up all that leftover holiday ham? This Ham and Potato Hash is the perfect breakfast to whip up in for your post holiday breakfast! This savory dish is delicious and is simple to put together. Customize it as you need, and don't forget to top it with a fried egg!
Servings: 4
Ingredients
- 1 sweet potato about 10 ounces, diced (or leftover roasted sweet potatoes)
- 1 yellow potatoes about 10 ounces, diced (or leftover roasted potatoes)
- 1 tablespoon oil
- 1 large onion diced
- 1 bell pepper diced
- 1-½ cup leftover ham diced fine
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoons butter or ghee
- Sea salt and freshly ground pepper to taste
- 4-5 eggs fried
Instructions
- 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.
Notes
- Add in other leftover veggies you might have (think green beans, mushrooms or Brussels) in with the ham.