Ham and egg hash is a perfect quick meal or hearty breakfast. Toss diced ham with roasted bell peppers and potatoes, then top with cheese and a fried egg.
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With the high price of groceries these days, I have been trying my best to stretch leftovers as far as they will go. But there are times when the thought of having left over anything – no matter how delicious it was the first time around – doesn’t excite me in the least.
Take this ham, for instance. Just like turkey at Thanksgiving, ham always goes on sale right around Easter. I took advantage of the lower prices and picked one up, thinking The Husband and I could get at least two meals out of it. But have you noticed the more times you reheat ham the drier it gets? After serving it for supper twice and still faced with putting it back in the freezer a second time, I decided to get crafty.
Hash is just about one of the best ways to get rid of leftover, well, anything.
Leftover ham, leftover potatoes, two orphaned bell peppers. There is no hard and fast rule. Take an inventory of the contents of your refrigerator and the pantry and likely you’ve got the makings of dinner.
How to Make Ham Hash
First, I preheated the oven to 375 degrees. I wanted my heat to be high enough to cook the potatoes quickly without scorching the rest of my ingredients.
Second, I diced all my veg into bite-sized pieces and laid them all out in a single layer on a foil lined sheet pan. I drizzled on a little olive oil and a healthy sprinkling of my homemade barbecue spice rib, which has a very similar flavor profile to Cajun seasoning. Stir the pan to get everything all nice a evenly coated.
I chose to season and cook my vegetables separately because A.) the ham was already previously cooked and I didn’t want to risk drying it out even more with further cooking. And B.) the ham was a bit on the salty side. Adding more seasoning would make it even more salty. Put the vegetables in the oven and cook until the potatoes are fork tender — meaning when you poke them with the tines of a fork they slide off easily.
Once the vegetables are sufficiently roasted, add your diced ham. Put the pan back in the oven and cook for an extra five minutes until the ham is heated through.
Now, you could stop here. But I like to spoon everything into a cast iron skillet, sprinkle the top with a little shredded cheddar, and carefully nestle a few eggs here and there. Broil for about five minutes or until the eggs are set to your liking. Garnish with diced green onion.
Not only is ham and egg hash a great way to use up leftovers, it’s also a cheap, quick meal that’s perfect for breakfast or dinner. If you aren’t lucky enough to have some leftover ham on hand, don’t let that prevent you from making this recipe. It would be equally as delicious with diced smoked sausage!
You Might Also Like:
- Oven Baked Eggs with Andouille and Black Beans
- Sheet Pan Smoked Sausage Bake
- Tater Tot Ham and Cheese Breakfast Casserole
Ham and Egg Hash with Potatoes
- 4-5 large red skinned potatoes diced
- 1 large red bell pepper diced
- 1 large yellow bell pepper diced
- 2 tablespoon olive oil
- 2-3 tablespoons Cajun seasoning*
- 4 cups cooked diced leftover ham
- 1/2 cup shredded cheddar cheese optional
- 4 whole eggs optional
- 2 green onions sliced
- Preheat oven to 375 degrees.
- Arrange potatoes and bell peppers in a single layer on a baking sheet
- Drizzle with olive oil and stir to coat.
- Sprinkle vegetables with the Cajun seasoning. Stir again to coat.
- Roast vegetables in the oven for 20 minutes or until the potatoes are tender.
- Stir in the ham and cook an additional 5 minutes until ham is heated through.
- You can serve the hash as-is at this point, or you can spoon the hash into an oven safe skillet, top with the cheese and 3-4 eggs, and broil until the eggs are set.
- Sprinkle with sliced green onions.