Turn your Easter ham leftovers into a delicious Smoky Southwestern Ham and Potato Hash! This breakfast hash is made with leftover diced ham, potatoes, red onion, bell pepper, and shredded cheddar cheese. It's seasoned with a simple mixture of spices that gives it a bold, smoky flavor.
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Listen, I know Easter's typically about the ham. But I would rather have turkey every time. However, I won't ever pass up leftovers of either. When I get leftover ham, I might toss it into a calzone, but I really love having it for breakfast. It's so good fried up with eggs. But it's also really good in a loaded breakfast hash. So if you're lucky enough to get some Easter ham leftovers this year, add it to this southwestern style ham and potato hash!
All of our Easter planning for this year actually had me craving a ham breakfast. So recently, I grabbed a small ham steak from the store and made this ham and potato hash. Along with diced ham and potatoes, this hash is also made with bell peppers, red onion, and shredded cheddar cheese. I decided to add some smoky paprika to give it some bold flavor. It's a delicious way to start the day!
If you end up with leftover potatoes and other veggies from your Easter dinner, this recipe is a great way to use them up. Plus, it would be great for meal planning since it makes a good portion. And while I find this breakfast hash to be completely filling on its own, you can totally add a fried egg on top. You could even wrap it up in a soft tortilla and use it as a breakfast burrito filling.
Smoky Southwestern Ham and Potato Hash
With just a few simple ingredients - including those Easter leftovers - you can make a seriously delicious breakfast hash! It's flavorful and totally satisfying. Serve this dish with your favorite breakfast condiments. I like mine with a splash of Tabasco sauce!
Let's get started! First, we have to cook our potatoes. Heat a little olive oil in a skillet over medium heat. Then, add diced potatoes and cook for about 10 minutes, or until they're tender.
Next, we're going to add some diced onion and bell pepper and cook about 5 minutes. Add more olive oil, if necessary. Then, stir in the seasonings to coat everything.
Add some diced ham to the skillet and cook about 3 minutes, just until it's heated through.
While the ham and potato hash is warm, spoon it into a serving dish and stir in some shredded cheddar cheese so it's melts. And that's it! You're ready to serve! Add a sprinkle of chopped scallions to garnish and serve the hash with hot sauce, if desired.
Smoky Southwestern Ham and Potato Hash
Ingredients
- 1 tbsp. olive oil
- 2 medium potatoes peeled and diced
- 1/2 cup red onion chopped
- 1/2 cup bell pepper
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano
- Salt and pepper to taste
- 2 cups cooked ham diced
- 1 cup shredded cheddar cheese
- Optional: chopped scallions to garnish
Instructions
- Heat olive oil over medium heat in a large skillet.
- Add potatoes and cook, stirring occasionally, until they start to brown and are tender, about 10 minutes.
- Stir in the onion and bell pepper. Cook about 5 minutes, until the vegetables have softened.
- Add the paprika, garlic powder, oregano, and salt and pepper. Stir to coat the potato mixture.
- Add the ham to the skillet, stir, and cook until heated, about 3 minutes.
- While the ham and potato hash is still warm, spoon it into a serving dish. Stir in the shredded cheese so it melts.
- Before serving, garnish with chopped scallions, if desired.
I totally recommend making this dish a day ahead of time so all of the flavors can meld together. You can freeze this recipe. Allow it to cool completely. Then, spread it evenly on a large baking sheet and freeze. Once frozen, you can portion it out in freezer bags. This hash will last 3-4 days in the fridge and up to 5 months in the freezer.
Did you make this Smoky Southwestern Ham and Potato Hash recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
