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Ham Breakfast Hash is the perfect use for any leftover ham from your holiday meal. In this case we’re using smoked ham. Dice it up and add to this amazing pork hash dish. Add leeks and the lush crispy potatoes and you have a true crowd pleaser.

Ham is definitely a classic for many folks Easter and Christmas dinner, but it can often result in lots of leftovers. Let’s be honest, when you’ve had your 8th ham sandwich it’s time to change things up.

Enter ham hash.

Ingredients + Substitutions

• Ham – We use leftover ham from our double smoked ham recipe but you can use any type of ham. Yuu can also buy ham at the grocery store in thicker slices.
• Potatoes – Yellow potatoes are the first choice followed by Yukon golds. You can also use red potatoes. They are the best for texture. Avoid Russets as they don’t crisp up as well.
• Leeks – Leeks add an onion like flavor that is more subtle. You can substitute leeks for any variety of onion.
• Bell Peppers – Red peppers add great color and sweetness to balance the richness of the ham hash. You can use any color of bell pepper. Bell peppers have no heat factor.
• Jalapeño – We like a little heat and the jalapeño pepper is a mild heat and flavor. For less heat you can remove the ribs and seeds and just use the outer edges of the pepper.
• Garlic – We just love garlic in any breakfast hash.
• Cherry Tomatoes – The acidity of the tomatoes are a great flavor. Add them in toward the very end so they warm. You can sub any tomato – if using larger tomatoes cut into a dice.
• Eggs – Prepare your eggs any way you like them from poached to over easy. We plan one egg per person.
• Bread – Always have a fun crusty bread as a great side.
• Salt and Oil – Extra virgin olive oil for the pan and kosher salt for seasoning. We recommend Diamon Crystal Kosher Salt.

Best Potatoes for a Breakfast Hash

For a hash we’re prepping the potatoes the same way we do our all time favorite recipe for roasted potatoes. The only difference is we’re cutting them a little smaller to match the size of the other ingredients.

I like yellow or Yukon gold potatoes for this. Feel free to use your favorite starchy potato.

Preparation

To get perfectly cooked potatoes, start by par-boiling the potatoes. This will help get them creamy on the inside, and crispy on the outside. After they’re par-boiled, they’re ready to be pan fried in the same cast iron skillet that the ham warmed up in.

Bonus, it will cook in any leftover fats from the ham (adding layers upon layers of delicious savory flavors to those potatoes)! Once the ham is crisped up, then transfer it to a bowl, and then cook the potatoes in the same pan until crispy.

While the hash is cooking it’s a great time to have a second sauté pan to make your eggs at the same time. Have your additional ingredients all cut up and ready.

Steps

1. Prepare Potatoes: Par-boil the potatoes for 14 minutes as instructed above. Then strain and let dry.
2. Crisp Potatoes: In a large cast iron skillet set to medium heat add olive oil and the potatoes. Cook for 8-10 minutes until a good crust forms. Remove and set aside in a large bowl.
3. Cook Ham: In the same skillet, add 1/2 tablespoon of olive oil, and add the ham over medium heat. Continue to stir to get the ham crispy, 6 to 8 minutes. Remove the ham and set aside in a bowl with the potatoes. Leave the drippings in the pan.
4. Cook Veggies: Add the remaining olive oil to the cast iron pan. Add leeks and red pepper and sauté for 7 to 9 minutes until soft. Add jalapeño and garlic and sauté for an additional 2 minutes. Finally, add tomato and cook for an additional minute. While you are sautéing, begin cooking eggs, in a separate pan, to your preference. We like over easy.
5. Combine: Combine the ham and potatoes and stir for 2 additional minutes. Place eggs atop the hash and then serve with a toasty bread.

Top your Ham Hash with an Egg

You can go two routes for this: cook the eggs IN the hash, by either cracking them directly in the pan and cooking them until done to your preference, or transferring them to the broiler to cook. This is not as easy to do and often leads to an egg scramble.

Keep it simple, like we do, and just fry the eggs on the side, in a small non-stick skillet, cooked to each guests preference, then place on top of the hash just before serving. That way everyone gets their eggs cooked how they like them. I, for one, love a nice soft sunny side up egg, and my kids like them fried. #everyonewins!

Garnish Options

Want to top with some cheese? Go for it. Hot sauce? I’ll judge you if you don’t 😉

Finally, garnish away with your favorite herbs, like scallions, parsley, cilantro. And dig it!

More Brunch Recipes

Check out all of our breakfast recipes or browse some of our favorites. Especially our grilled ham and cheese quiche.

• Smoked Pulled Pork Hash
• The Best Smoked Salmon Benedict
• Smoked Bloody Mary
• The Ultimate Mimosa Bar
• Perfect Roasted Potatoes

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Products for this Recipe

Cast iron pan is very useful for creating a great crispy breakfast hash recipe. We recommend the following:

• High end 10″ cast iron pan
• Fantastic entry level 10″ cast iron pan

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.