Smoky Southwestern Ham and Potato Hash
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.
Servings 4
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.