Easy Ham and Potato Hash Recipe

Ham and Potato Hash
Diana Rattray
Ratings (16)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
88 Calories
4g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 88
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 202mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Protein 2g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy hash—or home fries—is made with cooked potatoes. The hash is flavored with ham, onions, bell pepper, and a bit of dried thyme. It's an easy recipe to fix, and it makes a nice breakfast, lunch, or dinner side dish. Use leftover potatoes or cook two medium potatoes to make the recipe. 

Feel free to use all or part red bell peppers in the dish for extra color, or add some green onions to the potatoes in addition to the chopped onions. Chopped fresh parsley would add to the flavor and color well.

Ingredients

  • 3 tablespoons butter or margarine
  • 2 medium potatoes (peeled, cooked, and diced)
  • 1 small onion (finely chopped)
  • 1/2 green bell pepper (finely chopped)
  • 1 cup cooked ham (finely diced)
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried crumbled thyme

Steps to Make It

  1. Gather the ingredients.

  2. Dice two medium potatoes and put them in a saucepan. Cover the potatoes with cold water and 1 teaspoon of salt. Bring to a boil. Reduce the heat to medium, cover the pan, and cook for about 15 minutes, or until they are just tender when pierced with a fork. They will finish cooking in the skillet.

  3. Melt the butter in a large skillet over medium heat.

  4. When the butter has melted and stopped foaming, add the diced potatoes, onion, bell pepper, and ham; mix well.

  5. Cook the hash until well browned, stirring and turning frequently. Season with salt and freshly ground black pepper, to taste, and add the dried crumbled thyme.

Recipe Variations

  • Replace the chopped onions with sliced green onions. 
  • Add 1 tablespoon of freshly chopped parsley to the potatoes just before they are finished cooking.
  • Spice the potatoes up with some Cajun seasoning. Replace some of the salt and the thyme with the Cajun (or Creole) seasoning.
  • Use about 3 to 4 cups of diced frozen hash browns (thawed) instead of leftover or cooked potatoes.