Ham and Potato Breakfast Hash
marilynpeight
Pin Recipe
15 mins
25 mins
Equipment
- Non-stick skillet
- Large saucepan
- Cutting board
Ingredients
- 3–4 medium potatoes
- 1/2 teaspoon salt (for boiling)
- 3–4 tablespoons butter (or plant-based alternative)
- 3/4 cup diced onion
- 1/2 cup diced bell pepper
- 2 cups cooked ham, chopped
- Dash of cayenne pepper
- Salt and ground black pepper, to taste
- 3/4 teaspoon Italian seasoning (optional)
- Season All or other seasoning blend, optional
- 4–5 large eggs
Instructions
- Cook the potatoes in a saucepan over medium heat with enough water to cover and about 1/2 teaspoon salt. Simmer until tender but not falling apart, about 10–15 minutes. Drain in a colander and run a little water over them to remove excess starch.
- In a large non-stick skillet, melt 2–3 tablespoons of butter over medium-high heat. Sauté the diced onion until translucent. Add the drained potatoes and diced bell pepper. Turn frequently as the mixture cooks until the potatoes begin to brown.
- Stir in cooked ham and season with cayenne, Italian seasoning (if using), Season All (optional), and salt and pepper to taste. Continue to cook, stirring occasionally, until vegetables are softened and potatoes are nicely browned.
- Push the potato and veggie mixture to one side of the skillet. Reduce heat to medium-low and add a little more butter if needed. Crack the eggs into the pan and cook them to your liking—about a minute or two per side for over-easy, longer for firmer yolks. Alternatively, cook the eggs in a separate skillet.
- Remove from heat, plate the hash with the eggs on top or on the side, and serve immediately. Optional: serve with ketchup, hot sauce, or your favorite dipping sauce.
Notes
You can substitute plant-based butter for a dairy-free version, or use olive oil to fry the potatoes. Adjust egg quantity and doneness to suit your preference. If your vegetables are already softened, cook eggs in a separate skillet to save time.
This recipe adapts well to a cast-iron skillet and can be cooked over a campfire for a smoky flavor reminiscent of traditional family camping breakfasts.
Let us know how it was!
Optional add-ins:
- Sliced mushrooms
- Tomatoes
- Spinach
- Any favorite vegetables—just allow time for them to cook through.
Equipment for this ham and potato breakfast hash:
- Non-stick skillet — makes cooking and cleanup easier; use butter or olive oil when frying pre-cooked potatoes.
- Large saucepan — for boiling the potatoes; a colander is helpful for draining.
- Cutting board — for chopping vegetables and ham.
Ingredients summary: potatoes, eggs, diced onion, diced green bell pepper, cooked ham, butter or olive oil, salt, ground black pepper, cayenne (dash), Italian seasoning (optional), and Season All or other seasoning blend to taste.
Steps 1–2:
- Boil potatoes in salted water until tender but still holding shape, about 10–15 minutes. Drain and rinse briefly to remove starch.
- Sauté onions until translucent. Add potatoes and peppers and cook over medium-high heat, turning frequently until potatoes brown. Add seasonings and ham, then cook until vegetables are softened and potatoes are browned.
Step 3: Push the vegetable and potato mixture to the side of the skillet, reduce the heat to medium-low, and cook eggs in the cleared space (add butter if needed). Cook eggs to preference, then remove from heat and serve.
This ham and potato hash is delicious for home or campfire cooking. It brings back the flavor of family breakfasts made in a large skillet over an open flame.
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