Smoked Ham Breakfast Hash
Ham and Potato Breakfast Hash made with smoked ham leftover from your holiday dinner. Learn how to make an incredible breakfast hash with any leftover meats and vegetables you have.
Servings: 4 people
Cost: $10
Ingredients
- 2 tablespoons kosher salt
- 1 pound yellow potatoes, diced (Yukon golds work great too)
- 1 1/2 tablespoons extra virgin olive oil, separated
- 1 cup smoked ham (1/2 pound), diced
- 2 cups leeks, diced
- 1 cup red bell pepper, diced
- 1 jalapeño, ribs and seeds removed, diced
- 1 clove garlic, diced
- 1 cup cherry tomatoes, sliced
- 4 prepared eggs (cooked to your preference)
Instructions
- Prepare Potatoes: Add potatoes to cold salted water in a large sauce pot. Turn the heat to high and par-cook for 10 minutes from the time you start the heat (not the time it starts boiling). Strain after removing from heat. They should be slightly soft, but not cooked through. Set aside.
- 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.
- 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 the bowl with the potatoes. Leave the drippings in the pan.
- 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.
- Cook Eggs: While you are sautéing, begin cooking eggs, in a separate pan, to your preference.
- Combine: Combine the ham and potatoes and stir for 2 additional minutes. Place eggs atop the hash and then serve with a toasty bread.
Nutrition
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3490mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1166IU | Vitamin C: 48mg | Calcium: 6mg | Iron: 1mg
