This ham and potato hash is loaded with tender Yukon gold potatoes, sauteed onion, seared ham, and topped with a fried egg. This dish makes a wonderfully hearty breakfast or brunch.
Ingredients for this recipe
- Ham - Leftover ham is perfect to use for this recipe, however, if you don't have any on hand you can buy a small ham steak and cube it.
- Potatoes - The creaminess of Yukon golds work perfectly in this recipe, but reds can be substituted as well. Russets will work if you are looking for a crispier texture.
- Onion - Sweet onions are best as they cut through some of the saltiness of the ham and add variety to the texture.
- Cheese - Ham and cheese is a classic pairing, so it is great to incorporate into this dish as well. Mild cheddar is my choice because it melts easily, but sharp cheddar would add great flavor.
- Egg - Any style of egg that gives you a runny yolk oozing over the plate is perfect for topping this breakfast hash. Sunnyside up or an over-easy fried egg are the best options.
How to make a hash
The trick to creating a great hash is preparing the potatoes. The potatoes take considerably longer to cook than the remaining ingredients. As such, it is best to prepare them separately. You can roast the potatoes and onions then add ham to it, however, I think it is best to boil the potatoes then pan fry them.
Boiling will soften the potatoes while finishing them in the skillet will crisp the exterior for better texture. This also gives you time to cook the ham and onion prior to adding the potato. Once the hash is cooked, top with a handful of cheddar and a fried egg.
Ways to customize it
My favorite thing about a hash is how flexible it is to accommodate any ingredients you have on hand. Peppers, in particular, are my favorite addition to any hash. Add sweet peppers for flavor, or your favorite spicy pepper for a punch. A sprinkling of chopped green onion can add herbal freshness while fortifying the onion flavor.
You can even swap out the potato to whatever your favorite is, Russets, Yukons, reds, and sweet potatoes all work well in a hash. Finally, feel free to get creative with your cheese. Gouda, pepperjack, and provolone would all work well too!
Craving more breakfast hashes?
Check out these breakfast hashes as well!
Ham and Potato Hash
- 2 cups chopped Yukon gold potatoes (½" chop)
- 2 tablespoons cooking oil (divided)
- 1 medium sweet onion (chopped)
- 1 cup chopped ham
- ½ cup mild cheddar cheese
- 2 eggs
- salt to taste
- Bring a medium pot of salted water to a boil. Add potatoes and boil for ten minutes, or until tender but not mushy.
- Add chopped onion and ham to a skillet with one tablespoon cooking oil. Cook on medium heat until onions are tender and ham is seared.
- Drain potatoes from pot, and add to skillet with onion and ham. Add remaining tablespoon of cooking oil and brown the exterior of the potatoes.
- In a separate non-stick skillet, fry the eggs over medium-low heat. Flip once for over easy, or cover the eggs while cooking for sunnyside up.
- Sprinkle cheese over hash, top with eggs, and serve.