Ham and Potato Hash for Brunch
Ham and potato hash is a hearty, satisfying brunch option that comes together quickly using leftover ham and potatoes. Crisped potatoes and caramelized onions complement smoky ham.
Steps to a great hash:
- Prep potatoes: dice potatoes into uniform 1/2-inch cubes. Parboil for 5–7 minutes until just tender, drain well, and dry—this reduces total pan time.
- Sauté aromatics: heat oil or butter in a large skillet over medium heat and cook diced onions and peppers until softened.
- Crisp the potatoes: add potatoes to the pan and cook undisturbed for several minutes to get a golden crust, then toss occasionally until crispy all over.
- Add ham: fold in diced ham and cook until warmed and slightly caramelized. Season with salt, pepper, and smoked paprika or thyme.
Serving suggestions:
- Top with fried or poached eggs and a sprinkle of chopped parsley or chives.
- Serve with toast or biscuits and a side of fruit for balance.
List of flavor variations:
- Southwestern: add jalapeño, cumin, and cheddar; top with salsa. - Mediterranean: add roasted red pepper, olives, and feta. - Classic: keep simple with onions, bell pepper, and a touch of mustard.
Make-ahead tips:
- Cook potatoes ahead and refrigerate; re-crisp in the skillet when ready to serve.
- Hash stores in the fridge for 3–4 days; reheat in a skillet to restore crisp texture.
With a few pantry staples you get a crisp, savory hash perfect for weekend brunch or a quick weeknight meal.