If you’re looking for a simple, comforting way to use up leftover ham, this Ham Hash is a delicious, old‑fashioned favorite that turns everyday ingredients into a hearty meal. Everything comes together in one skillet to create a dish with potatoes that are golden and crisp on the edges, soft in the center, caramelized onions, smoky golden pieces of ham, and loads of homestyle flavor.
It’s budget‑friendly, easy to prepare, and perfect for breakfast, brunch, or a cozy weeknight supper, depending on what you serve with it. Whether you serve it with eggs, a side of vegetables, or enjoy it just as it is, this Ham Hash is a satisfying, no‑fuss recipe you’ll want to make again and again.
I picked up a ham steak at the grocery store when I was there on Saturday. I didn't really have an idea in mind of what I wanted to do with it, but I think having some ham in the refrigerator (so long as you like ham) is always a great thing to have on hand and ready to use. I love the versatility of ham steaks as you can use them in any recipe which requires cubed cooked ham. And, of course, you can always just fry them up in a bit of butter and serve them with your favorite sides.
I cut the ham steak in half and used half of it to make this tasty ham hash along with some diced potatoes and onions. It made me think of my first mother-in-law. She was a farm wife and an awesome cook. She died a few years back now at the age of 100. I learned a lot from her. I remember eating potatoes that she had fried in salt pork and they were the most gorgeous potatoes I have ever eaten. The saltiness of the ham in this hash reminded me of that.
Eileen and I enjoyed this lovely hash with some baked beans (my sister's homemade beans), biscuits and carrots on the side. It made for a lovely, yet simple and very economical meal. It really is the simple things in life which bring us the most pleasure.
INGREDIENTS NEEDED
TO MAKE HAM HASH
There is nothing complicated about this meal. Simple ingredients, simply prepared.
- 1 tsp grainy mustard
- 2 TBS light olive oil
- 1/4 tsp freshly ground black pepper
- 1/2 small cooking onion, peeled and chopped
- 1/4 tsp salt
- 2 cups (280g) cubed new potatoes (Peeled or unpeeled as you wish.)
- 1 TBS butter
- 1 cup (237g) diced ham
- dill and chopped parsley to garnish (optional)
NOTES ON INGREDIENTS
Olive Oil: You can easily swap olive oil with vegetable oil, canola oil, or even bacon fat for extra flavor.
New potatoes: Any potato variety works here – russet, red, or Yukon gold. Just make sure to cut them into similar-sized pieces for even cooking. If using larger potatoes, dice them into roughly 1-inch cubes. Leftover cold cooked potatoes also work very well, see recipe notes.
Ham: Leftover baked ham is ideal, but you can use any cooked ham. On this occasion I used a portion of a ham steak which I trimmed and diced.
Grainy mustard: Regular Dijon mustard would work well in it's place if you have no grainy mustard. If you don’t have any mustard, a splash of Worcestershire sauce, HP sauce, or even some cider vinegar can add a nice tang.
Fresh herbs: No fresh herbs? Use 1/3 teaspoon each of dried dill and parsley instead. You can also try other herbs like chives or thyme. Chopped spring onions make a lovely garnish.
HOW TO MAKE HAM HASH
- Heat a medium sized heavy bottomed skillet (with a lid) over medium heat. Add the olive oil and heat until it begins to shimmer. (A heavy bottom helps to create a nice base for browning the potatoes, ham and onions well and evenly.)
- Add the potatoes. Cover with a lid and cook for 5 to 7 minutes, stirring occasionally until the potatoes start to turn golden brown and soften. (If you are using leftover cubed cooked potatoes, you can skip covering the skillet. Simply add the potatoes and cook, stirring, until they start to brown.)
- Remove the lid from the skillet. Add the ham, onion and butter to the potatoes.
- Mix everything together to coat evenly.
- Cook, stirring occasionally until the ham starts to caramelize and the onions soften. (You can brown the onion if you wish. I love the flavor of caramelized onions.)
- When the potatoes are cooked through and tender stir in the grainy mustard. Cook an additional minute or two over low heat so that the flavors mingle. (If you are not a fan of grainy mustard leave it out. You could add some Worcestershire sauce in it's place or even hot sauce.)
- Taste and adjust seasoning with salt and black pepper.
- Add the herbs if you are using them and serve immediately. (I used dried herbs as I don't usually have fresh herbs this time of year. I use a small amount and just sprinkled them over top. Chopped spring onions would also be nice sprinkled on top.)
WHAT CAN I SERVE WITH HAM HASH?
We enjoyed ours with baked beans and some biscuits on the side. You could make your dinner really hearty by adding an easy over egg to the top of each serving. For Dinner or for Breakfast, that yolk, torn open and melting down into the hash would add a lovely richness. A simple green salad, tossed with a flavorful vinaigrette dressing also makes a beautiful dinner side as would any cooked vegetable.
FREQUENTLY ASKED QUESTIONS
HOW DO I STORE ANY LEFTOVERS?
Pop the leftovers, if any, into an airtight container and store in the refrigerator for up to three days. Reheat gently in a hot skillet until thoroughly heated through to serve.
CAN THIS BE FROZEN?
I do not recommend freezing this dish. Both ham and potatoes act like little sponges, absorbing all of the ice crystals. The end result is often a dish with a soggy unpleasant texture.
CAN I USE LEFTOVER POTATOES INSTEAD OF COOKING THEM FROM SCRATCH?
Absolutely. Simply cute your leftover cold potatoes. (Peel or not as desired.) Use them in the recipe as per the recipe instructions, skipping the first part where you cook them covered until they begin to soften.
CAN THIS BE DONE AHEAD?
You can certainly do a lot of your vegetable and meat prep ahead of time, chopping your potatoes, onions and ham, ready to throw them in the skillet when you are ready to cook your meal.
CAN THIS RECIPE BE DOUBLED?
Absolutely! Simply double the quantities and use a larger skillet. Cook times should remain roughly the same.
HOW DO I REHEAT ANY LEFTOVERS?
A FEW OTHER HASH RECIPES TO ENJOY
I love hash. Its one of my favorite things to make with leftover cooked potatoes, rice, pasta and or meat, fish, poultry, etc. Here are a few other hash recipes I make that you might also enjoy.
ANYTHING HASH WITH PERFECTLY POACHED EGGS - Anything hash is a great way to make good use of just whatever you have in your refrigerator that needs using up and topping it with a poached egg, turns it into a well balanced meal, containing some carbs, plenty of veg and a protein. It also makes a great vegetarian meal, for those of you who are not opposed to eating eggs.
OLD FASHIONED BAKED HASH - This version of hash is a tad bit different in that it isn't really fried, but baked. It makes use of your leftover cooked roast beef, and any leftover potatoes you might have languishing in the refrigerator. Or any other veg you want to use up as well. Its so simple to make and incredibly delicious. Onions, bell peppers, potatoes and beef, sauteed in bacon fat, mixed with a bit of leftover gravy and a few other bis. Piled into a casserole dish and baked to scrumptious perfection.
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Yield: Serves 2
Ham Hash
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1 tsp grainy mustard
- 2 TBS light olive oil
- 1/4 tsp freshly ground black pepper
- 1/2 small cooking onion, peeled and chopped
- 1/4 tsp salt
- 2 cups (280g) cubed new potatoes (Peeled or unpeeled as you wish.)
- 1 TBS butter
- 1 cup (237g) diced ham
- dill and chopped parsley to garnish (optional)
Instructions
- Heat a medium sized heavy bottomed skillet (with a lid) over medium heat. Add the olive oil and heat until it begins to shimmer.
- Add the potatoes. Cover with a lid and cook for 5 to 7 minutes, stirring occasionally until the potatoes start to turn golden brown and soften.
- Remove the lid from the skillet. Add the ham, onion and butter to the potatoes.
- Mix everything together to coat evenly.
- Cook, stirring occasionally until the ham starts to caramelize and the onions soften.
- When the potatoes are cooked through and tender stir in the grainy mustard. Cook an additional minute or two over low heat so that the flavors mingle.
- Taste and adjust seasoning with salt and black pepper.
- Add the herbs if you are using them and serve immediately.
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If you’re looking for a comforting, flavor‑packed dinner that practically cooks itself, this Curried Chicken & Coconut Rice Casserole is a delicious one‑dish wonder. Tender pieces of chicken bake along with fragrant coconut rice, gently seasoned with curry powder, garlic, and herbs. As it cooks, the rice absorbs the creamy coconut milk and chicken juices, becoming rich, fluffy, and full of warm spice.
This easy casserole is perfect for busy weeknights, cozy weekends, or anyone who loves simple meals with big flavor. Everything bakes together in the same dish — no pre‑cooking, no fuss — making it an ideal option for small households or anyone craving a satisfying, budget‑friendly dinner. With its golden color, gentle heat, and irresistible aroma, this Curried Chicken & Coconut Rice Casserole is the kind of recipe you’ll want to make again and again.
I really love chicken casseroles. All in one meals. No fuss, no muss and with very little to clean up. I love it when that happens.
This tasty dish combines all of my loves. It is a delicious chicken casserole, with a moderately spiced East Indian flavors.
You begin by making a quick and easy sauce which, when served with the casserole, helps temper any spiciness from the curry. Its simply yogurt, lime zest, lime juice, some chopped fresh coriander or mint and some seasoning. Yogurt has a lovely cooking effect on most things and goes especially nice with curries. Easy peasy.
The rice for this casserole cooks in the oven with coconut milk and a few other ingredients for about half an hour before you add anything else to it. Cooking the rice in this way really helps it to absorb all of those tasty flavors before adding everything else.
When done, this is beautiful. Both the chicken and rice are cooked perfectly . . . the rice tender, the chicken still juicy and not dried out . . . not too spicy, not too bland . . . with beautiful textures, flavors and colors.
This recipe serves two people but can quite easily be doubled or tripled to serve more. For the really hearty eater you could warm up some Naan breads to serve on the side and of course Papadums always go well! Quick, easy and delicious. Enjoy!
INGREDIENTS NEEDED TO MAKE
CURRIED CHICKEN & COCONUT RICE CASSEROLE
There is nothing too extraordinary here.
For the yogurt sauce:
- 125g plain whole milk yogurt (1/2 cup)
- 1 TBS minced fresh coriander or mint leaves
- 1/2 tsp finely grated lime zest
- 1/2 TBS lime juice
- salt and black pepper to taste
For the casserole:
- 140g long grain rice, uncooked (2/3 cup)
- 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
- 240ml boiling water (1 cup)
- 1 medium carrot, peeled and cut into 1/4 inch bits
- 1 TBS light olive oil
- 1 clove garlic, peeled and minced
- 1/2 TBS curry powder
- 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
- 75g frozen petit pois (1/2 cup)
- couple TBS toasted flaked almonds
- 1 spring onion, trimmed, washed and sliced thin
NOTES ON INGREDIENTS
I use full fat plain yogurt. I like its rich flavor and creamy texture. My favorite brand at the moment is siggi's. There is no sugar added.
You can find the full fat coconut milk in the international aisle at the grocery store.
You can toast your almonds easily in the oven. Spread them onto a baking tray and toast them for 5 to 8 minutes at a moderate (350*F/180*C) heat. Keep a watch as they can go from toasty to burnt in a flash.
This is also a great casserole to use leftover cooked chicken breast in if you wish. Just use the same amount, cubed. (About 2 1/2 cups)
Spring onions are what is called scallions or green onions.
HOW TO MAKE
CURRIED CHICKEN & COCONUT RICE CASSEROLE
This is really a very simple and an easy casserole to make.
- Preheat the oven to 230*C, 450*C/gas mark 7. Have ready a 9-inch square glass casserole dish. (Your casserole should hole 2 1/2 quarts/liters.)
- Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed. (I use my small wire whisk to do this. Make sure you do this first so that the flavors have time to develop properly.)
- Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt. Cover tightly with foil and bang into the oven. (Middle rack) Bake for 25 to 30 minutes. (The rice cooks in the oven. It is important that you cover it tightly so that no moisture can escape.)
- Measure the oil into a large glass bowl. Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so. Let cool slightly and then stir in the chicken pieces. (If you are using cooked chicken, you can add it now.)
- Remove the rice from the oven and uncover. Fluff the rice with a fork. Stir in the chicken pieces and frozen peas. Recover tightly and bang back into the oven. Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
- Remove from the oven and let sit for about 10 minutes before fluffing up with a fork. Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.
HINTS AND TIPS FOR SUCCESS
- Read the recipe thoroughly before beginning so as to familiarize yourself with all the ingredients and equipment needed to make it.
- Assemble all of your ingredients prior to beginning. This can prevent you from leaving anything out that is integral to the recipe.
- Follow the instructions completely. I cannot be held responsible for the recipe not working out because you haven't done so.
- Measure all of the ingredients accurately and according to the ingredients list. If you are measuring by weight, measure all of your ingredients by weight, and if you are measuring by volume likewise.
FREQUENTLY ASKED QUESTIONS
CAN THIS RECIPE BE MADE AHEAD OF TIME?
Absolutely. You can make it ahead, cover and refrigerate. Simply reheat when you wish to eat it. I wouldn't make it more than 24 hours ahead of time. You may need to loosen it with a bit of stock when you go to reheat it to prevent it from being too dry from the rice having absorbed all of the moisture.
WHAT IS CORIANDER LEAF?
In North America Coriander Leaf is what is known as Cilantro. I know many people have an aversion to this, so Mint makes a great substitute.
MUST I USE LONG GRAIN RICE?
I think you might get away with other types of rice by substituting the long grain with the equivalent of other types of rice. Brown rice may take longer to cook, or require more liquid. I have only ever made this with long grain rice.
CAN THIS RECIPE BE DOUBLED?
Certainly. You can either use a larger casserole dish to cook it in, or you can split it between two 9 inch square dishes. In the latter the cook time will stay the same. In a larger dish the cook time may increase. Test it at the regular time and if it still needs time, cook for 10 minutes longer and test again. Repeat as necessary.
CAN THE LEFTOVERS BE FROZEN?
You can freeze everything but the sauce. That I would make fresh. Simply place into an airtight freezer container, seal, label with the date and ingredients and freeze. Thaw in the refrigerator overnight when you want to eat it. Make your sauce fresh and reheat the casserole gently in a skillet until completely heated through. Garnish with the flaked almonds and spring onions to serve.
A FEW OTHER CHICKEN RECIPES
YOU MIGHT ALSO ENJOY
Chicken is one of our favourite things to cook and eat here in my English kitchen. No small wonder as it is not only economical, readily available but also very versatile, not to mention delicious.
STREET CART CHICKEN AND RICE - This might look like a lot of work, but it goes together very easily and deliciously. I promise you. Put the chicken in to marinate before you do the rice, etc. Once you have everything ready, the final dish goes together very quickly and is oh-so-tasty!
GRILLED CHICKEN CAESAR SALAD - Why pay big bucks for a substandard version of this in a restaurant when you can create a 5 star version of it quickly and easily at home!With crisp romaine lettuce, flavourful grilled chicken, garlic croutons, plenty of cheese, bacon and that fabulously rich Caesar dressing, this always goes down a real treat!
Pin this recipe to your Dinner, Casserole or Chicken Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 2
Curried Chicken & Coconut Rice
A fabulously different and delicious rice and chicken casserole with an East Indian Flavour! All in one dish that is built for two, but can easily be multiplied to served more!
ingredients:
For the yogurt sauce:
- 125g plain whole milk yogurt (1/2 cup)
- 1 TBS minced fresh coriander or mint leaves
- 1/2 tsp finely grated lime zest
- 1/2 TBS lime juice
- salt and black pepper to taste
For the casserole:
- 140g long grain rice, uncooked (2/3 cup)
- 90ml full fat coconut milk (1/3 cup + 1/2 TBS)
- 240ml boiling water (1 cup)
- 1 medium carrot, peeled and cut into 1/4 inch bits
- 1 TBS light olive oil
- 1 clove garlic, peeled and minced
- 1/2 TBS curry powder
- 1/2 pound boneless, skinless chicken breast (cut in half lengthwise and then cut into thin slices)
- 75g frozen petit pois (1/2 cup)
- couple TBS toasted flaked almonds
- 1 spring onion, trimmed, washed and sliced thin
instructions:
- Preheat the oven to 230*C, 450*C/gas mark 7. Have ready a 9-inch square glass casserole dish.
- Make the yogurt sauce by combining all of the sauce ingredients until smooth. Cover and chill until needed.
- Measure the rice into the casserole dish along with the coconut milk, carrots, and boiling water. Stir in 1/4 tsp salt. Cover tightly with foil and bang into the oven. (Middle rack) Bake for 25 to 30 minutes.
- Measure the oil into a large glass bowl. Add the garlic and curry powder, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook on high in the microwave until fragrant, about 30 seconds or so. Let cool slightly and then stir in the chicken pieces.
- Remove the rice from the oven and uncover. Fluff the rice with a fork. Stir in the chicken pieces and frozen peas. Recover tightly and bang back into the oven. Continue to bake for a further 15 minutes until the chicken and is cooked through and the rice is tender.
- Remove from the oven and let sit for about 10 minutes before fluffing up with a fork. Serve drizzled with some of the yogurt sauce, sliced spring onions, and a sprinkling of toasted almonds.
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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