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.
A breakfast hash is not only the greatest use for any leftover holiday ham, but it’s pretty much the best way to use up really any leftovers from any big dinner. Seriously anything! Leftover smoked meats from the weekend’s cook, random veggies or other leftovers that you don’t know what to do with. It can all go into a hash. But the better the original contents, the better the hash. And if you happen to have made this Double Smoked Ham with Cherry Bourbon Glaze, then you’re in for an incredible breakfast treat.
How to make a great Breakfast Hash
Start with your ingredients. I like to start with the meat, since that’s usually the catalyst for making any hash in the first place. In this case we have Smoked Ham. A hash also works great with leftover smoked pulled pork, brisket, chicken, you name it. The ham is going to give it a great savoriness and smoky flavor.
Next you’ll want to chop it up into bite size cubes (see photo below), then heat it up in a hot skillet. We love cast iron for this, as it helps to get the meat nice and crispy! Crispy is the name of the game with a good hash. Awwwe yeah!
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.
To get perfectly cooked potatoes, start by par-boiling the potatoes, just like this recipe. 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.
Next add your Vegetables and Start Layering
Start with your favorite allium (onion family). You can use onions, shallots, or in our case, leeks. I enjoy flavor and texture that sliced leeks add to a breakfast hash. Soften the leeks along with some red bell pepper, then add some jalapeño for a touch of heat, and some garlic (because it’s delicious), and soften. If you have any other favorite vegetables, this is the time to add them. The key is cooking each layer, one at a time. At the end we’re gonna combine them all together.
Just before you finish cooking, add back the ham, potatoes, then add the cherry tomatoes, and toss together.
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.
Or 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!
Add anything else at this point to your Breakfast Hash
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!
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.
- 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)
Add potatoes to cold salted water in a large sauce pot. Turn 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.
In a large cast iron 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 medium size bowl. Leave the drippings in the pan.
To the cast iron pan, add another 1/2 tablespoon olive oil, and add the par cooked potatoes over medium heat. Stir the potatoes every five minutes to allow the potatoes to crisp on each side. This should take roughly 20 minutes. Adjust heat if they appear to burn. Then remove potatoes and add to the bowl with the ham.
Add remaining olive oil to the cast iron pan. Add leeks and red pepper and sauté for 7 to 9 minutes until soft. While you are sautéing, begin cooking eggs, in a separate pan, to your preference. We like over easy.
Add jalapeño and garlic and sauté for additional 2 minutes. Finally add tomato and cook for an additional minute.
Combine the ham and potatoes and stir for 2 additional minutes. Place eggs atop the hash and then serve with a toasty bread.
Want more Brunch Recipes?
- Smoked Pulled Pork Hash
- The Best Smoked Salmon Benedict
- Smoked Bloody Mary
- The Ultimate Mimosa Bar
- Perfect Roasted Potatoes
Useful Products for this Recipe
Cast iron pan is very useful for creating a great crispy breakfast hash recipe. We recommend the following:
*This post contains affiliate links. We only recommend products we use and love! And all of the products mentioned above are those we use regularly and find immensely useful to our cooking.
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