Hetti Misenti
Difficulty Level: moderate
If you’re on the hunt for a hearty breakfast that works for a long day or a special occasion, this potato hash with ham and eggs recipe is worth a try.
It’s super filling, incredibly flexible, and a great way to use up leftover ham from weekend cookouts. The crispy potatoes give it that comfort food feel, while the eggs turn it into an easy breakfast or brunch. If you don’t like the veggies used in this recipe, it’s easy to customize too.
We list the recipe as moderate difficulty because you’ll need to do some prep with the bell peppers, potatoes, and other ingredients. Plus, adding the eggs requires a little more involvement than a classic one-pan recipe.
Finally, depending on the portion size and how many eggs you want to serve per person, you can adapt the ingredients as needed. Add an extra egg if both people want two eggs each, or drop it to two eggs if you only want one each. In this house, someone always wants two eggs, while the other wants one, hence the three eggs in the recipe.
Potato Hash With Ham and Eggs Recipe Ingredients
- 3 medium Yukon Gold or red potatoes
- 3 tablespoons of butter or vegetable oil
- 1 cup of diced cooked ham
- 1 red bell pepper, diced
- 1/2 cup of chopped green onions
- 1 teaspoon of smoked paprika
- 1/4 teaspoon of dried thyme or oregano
- 1/2 teaspoon of salt, plus more to taste
- 1/4 teaspoon of black pepper
- 2 large eggs
- 2 tablespoons of chopped fresh parsley, basil, chives, or cilantro
Potato Hash With Ham and Eggs Recipe Instructions
- Pierce the potatoes with a fork or knife. Microwave them for 5 minutes, until they are tender but still firm enough to dice.
- Let the potatoes cool slightly and cut them into small cubes.
- Heat a large cast iron skillet or nonstick skillet over medium-high heat. Add the butter or oil.
- Add the diced potatoes and bell pepper and cook for 5 minutes without stirring too much, so the potatoes can brown.
- Flip and stir the potatoes. Cook for another 4 minutes, until golden in spots.
- Add the cooked diced ham, green onions, smoked paprika, thyme, salt, and pepper. Stir well and cook for 3 minutes, until the ham is heated through.
- Make 3 small wells in the hash. Crack one egg into each well.
- Cover the skillet and cook for 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Sprinkle with fresh herbs and serve hot.