Easy Ham Hash - Pure Comfort Food

 

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

This is a really quick and easy supper entree that is not only delicious but also very easy on the budget.

1. 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.)
2. 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.)
3. Remove the lid from the skillet. Add the ham, onion and butter to the potatoes.
4. Mix everything together to coat evenly.
5. 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.)
6. 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.)
7. Taste and adjust seasoning with salt and black pepper.
8. 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?

To reheat your hash back to life, heat it up in a skillet over medium heat for about 5-7 minutes, stirring occasionally. This helps the potatoes crisp up again. Make sure it is completely heated through!

 

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

Author: Marie Rayner

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

1. Heat a medium sized heavy bottomed skillet (with a lid) over medium heat. Add the olive oil and heat until it begins to shimmer.
2. 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.
3. Remove the lid from the skillet. Add the ham, onion and butter to the potatoes.
4. Mix everything together to coat evenly.
5. Cook, stirring occasionally until the ham starts to caramelize and the onions soften.
6. 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.
7. Taste and adjust seasoning with salt and black pepper.
8. Add the herbs if you are using them and serve immediately.

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