|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 20mg||101%|
|*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.|
This easy and filling hash is flavored with ham, onion, bell pepper, and thyme. Easy to fix, our recipe makes a nice breakfast, light lunch, or brunch side dish. This dish comes together in less than 30 minutes and is great to use up that leftover ham. Serve it with eggs and bacon in the morning, or with a hearty salad for dinner. The potato and ham hash travels well so you can bring leftovers to the office or school.
Use freshly cooked or thawed frozen potatoes, and check in your fridge for any leftover roasted veggies or meats that you can use as add-ons. Change up the thyme and use rosemary or Italian seasoning in its place.
Any extra veggies or herbs are a great addition, as you can make this bake one wholesome dish. Check our variations below for more ideas.
Gather the ingredients.
Melt the butter in a large skillet over medium heat.
When the butter has melted and has stopped foaming, add the diced potatoes, onion, bell pepper, and ham. Mix well.
Cook the hash until well browned, stirring and turning frequently. Season with salt and freshly ground black pepper, to taste, and add the crumbled dried thyme.
Our basic recipe can be transformed into a great main dish by following one or more of our suggestions. We recommend serving any of these variations with a green salad, avocado slices, and fresh bread:
- Cajun: Replace some of the salt and the thyme with Cajun (or Creole) seasoning. Place the ready hash into a baking dish. Mix 1/2 cup of sour cream with 1/2 cup of heavy cream, salt, and pepper, and pour the mixture on top of the hash. Top with 3/4 cup of shredded cheddar cheese and bake in a preheated 400 F oven until the cheese is bubbly. Garnish with fresh parsley.
- Quick and Easy: Use about 3 to 4 cups of diced frozen hash browns (thawed) instead of leftover or cooked potatoes. Add 2 cups of frozen peas and carrots (thawed), salt and pepper to taste, and cubed smoked ham. Top with buttered crumbs and bake in a preheated 400 F oven until the potatoes are crunchy.
- Ham and Eggs: Follow the recipe as is, but place the hash in a greased baking dish. Crack 6 eggs on top and bake in a preheated 400 F oven until the eggs are cooked to the desired consistency.
- Garlic and Green Onion: Replace the chopped onion with sliced green onion, and add 1 teaspoon of garlic powder to the mixture. For a pop of color, add 1 red bell pepper, finely chopped. Once the hash is done, add 1 cup of shredded herb havarti and serve.
- Veggie: Skip the ham and add 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 cup of chopped kale, and cook with the potatoes and seasonings. Use 1/4 cup of cubed fontina, 1/4 cup of cubed Halloumi, and 1/4 cup of cubed Gouda. Mix veggies, potatoes, and cheese well and bake in a preheated 400 F oven until the cheeses are melted.
- Chop up the veggies, potatoes, and ham the night before to get the prep work out of the way and save time the day of making the meal. To keep the potatoes from browning after cubing, store them in water, then pat dry before putting them in the skillet to cook.
- Use leftover boiled, seasoned, or thawed frozen potatoes for the hash.
How to Store
Put any leftovers in an airtight container and place them in the refrigerator, where they will keep for up to three days. You can also separate them into single-serve containers for an easy grab-and-go to take for lunches at work or school.