|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*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, onions, bell pepper, and thyme. Easy to fix, our recipe makes a nice breakfast, light lunch, or brunch side dish. Serve it with eggs and bacon in the morning, or with a hearty salad for dinner. The 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.
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, onions, 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 dried crumbled thyme.
Our basic recipe can be transformed into a great main dish by following one or more of our suggestions:
- 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 six eggs on top and bake in a preheated 400 F oven until the eggs are cooked to the desired consistency.
- Garlic and Green Onions: Replace the chopped onions with sliced green onions, 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 Haloumi, 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.
Serve these variations with a green salad, avocado slices, and fresh bread.