If you’re making ham for Easter, you can use the leftovers the next morning to make breakfast if you make our Ham and Potato Hash recipe.
For more ideas of what to make, check out all of our recipes.
Easter dinner is usually ham. It’s the go to meal.
But then, after Easter, you have so much leftover ham. So, the next day, instead of making ham sandwiches for lunch, make our Ham and Potato Hash recipe for breakfast.
It’s crispy potatoes, the leftover ham, eggs, and a few other ingredients. It’s a great way to use up that ham in a really unique and satisfying way.
Also, as you’re reading through our recipe, you might notice that we don’t use that much seasoning in it. Our ham recipe is really seasoned, and this recipe benefits from that flavor. If your leftover holiday ham is too, you can use less seasoning with this. If it’s under-seasoned, you might want to add more seasoning to this hash.
We use leftover ham from our Slow Cooker Brown Sugar And Cola Glazed Ham recipe. That recipe adds so much flavor to the ham, which makes this hash really delicious.
Ham And Potato Hash Recipe
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Ham And Potato Hash Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Potatoes – Either Idaho or Russet potatoes work best to give you that great crunchy skin on the outside.
- Leftover ham – You want actual ham, not sliced deli ham. If you don’t have leftover ham, you can use a ham steak.
- Onions – Yellow or white onions work.
- Eggs
- Seasoning – Adobo seasoning, onion powder, garlic powder, and a dried herb like basil or oregano works best. The amount you use is based on how seasoned your leftover ham is.
- Cheese – It doesn’t have to be fancy. Pete makes these with a whole piece of sliced cheese on top.
How To Make Ham And Potato Hash:
Wash the potatoes, then dice them into small cubes.
We don’t peel the potatoes, but you can if you want to.
Small side: You can soak the potatoes in a large bowl of cold water with a tablespoon of salt for about 30 minutes. That will pull out some of the starch, which results in really crunchy home fries for the base of your hash. But, let’s be honest. On most mornings, you just don’t have that kind of time. So, if you do have the time, definitely do this. If you don’t, it’s okay.
Sprinkle the potatoes with the Adobo seasoning.
Heat a little bit of olive oil in a pan and add the potatoes.
Cook over medium-high heat for about 25 minutes until the potatoes are crispy and golden brown.
Quick note: You really want to let the potatoes do their thing in the pan. The less you touch them, the crispier they’ll get on the outside. You do want to flip them around every so often so they cook on each side, but don’t constantly stir the pan.
When the potatoes are done, set them aside in a bowl.
Chop the leftover ham finely.
Add it to the pan and cook until it’s crisp, about five minutes.
The timing will depend on how small you chopped the ham.
When the ham is done, transfer it to the bowl with the potatoes.
Chop the onion and add it to the pan.
Cook over medium heat for about five minutes until the onions are translucent (longer if you like softer onions).
Quick note: The ham may leave a little bit of pan drippings behind that you can cook the onions in. If there isn’t any, add about a tablespoon of oil to the pan to cook the onions in.
Add the cooked onion to the bowl with the potato mixture.
Crack the eggs into the bowl.
Add the garlic powder and onion powder. If you want to add some heat, you can add some black pepper or red pepper flakes too. Stir until everything is combined.
If the pan has leftover oil from cooking the onions, that’s great. If it doesn’t, you can spray the pan with a little cooking spray.
Take a serving of the hash mixture and add it to the pan.
Quick note: Each serving, for us, is about the size of a slice of cheese.
Cook it for about three minutes until the egg is almost cooked through.
Add a slice of American cheese on top of the hash.
Close the pan with its lid and cook for about two minutes until the cheese is melted.
Quick note: If you don’t have a slice of cheese, you can thinly slice a block of cheddar cheese and add the slices on top. Just be sure to watch the hash closely because that cheese can melt quickly.
Put the potato and ham hash on a plate and top with the dried parsley.
Serve warm.
Ham And Potato Hash: Frequently Asked Questions
Of course. If you made roasted potatoes for your Easter dinner and have some leftover, absolutely use it to make this ham. That cuts down on your time, making this a nice quick meal.
If you have leftover veggies from Easter dinner, you can finely chop them and add them to the pan with the onions. Carrots and asparagus work best, but this is your recipe, so you can get creative.
If you don’t have fresh potatoes, but you have a bag of frozen hash browns, you could use that, although technically, a hash always has chunky potatoes, like home fries. But, as I always say, you’re the one eating it. So use our recipes as a guide, but make it the way that works best for you and your family.
Wait until the hash has cooled to room temperature. Then, store the leftovers in an airtight container in the fridge. It’ll last up to four days that when.
When you want to reheat it, you can either do that in the microwave or on a baking sheet in the oven.
Ham And Potato Hash
If you’re making ham for Easter, you can use the leftovers the next morning to make breakfast if you make our Ham and Potato Hash recipe.
Ingredients
- 2 medium potatoes
- 1 teaspoon Adobo seasoning
- 3/4 cup leftover ham
- 1 small onion
- 2 eggs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 slices of American cheese
- 1/2 teaspoon dried parsley
Instructions
- Wash the potatoes, then dice them into small cubes.
- Sprinkle the potatoes with the Adobo seasoning.
- Heat a little bit of olive oil in a pan and add the potatoes.
- Cook over medium-high heat for about 25 minutes until the potatoes are crispy and golden brown.
- When the potatoes are done, set them aside.
- Chop the leftover ham finely.
- Add it to the pan and cook until it’s crisp, about five minutes.
- The timing will depend on how small you chopped the ham.
- When the ham is done, transfer it to the bowl with the potatoes.
- Chop the onion and add it to the pan.
- Cook over medium heat for about five minutes until the onions are translucent (longer if you like softer onions).
- Add the cooked onion to the bowl with the potato mixture.
- Crack the eggs into the bowl.
- Add the garlic powder and onion powder.
- Take a serving of the hash mixture and add it to the pan.
- Cook it for about three minutes until the egg is almost cooked through.
- Add a slice of American cheese on top of the hash.
- Close the pan with its lid and cook for about two minutes until the cheese is melted.
- Put the potato and ham hash on a plate and top with the dried parsley.
Notes
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 391Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 234mgSodium 1046mgCarbohydrates 45gFiber 5gSugar 6gProtein 26g
Have you made this Ham and Potato Hash recipe? Be sure to let us know how it went in the comments.