Any ham will do, but this smoked ham breakfast hash from leftovers is perfect to use with smoked ham. Dice up your leftover ham into small pieces, and add in a few more ingredients such as crispy potatoes, peppers, onions, etc. You’ll serve a crowd favorite. Feel free to omit or add any desired ingredients to make this dish your creation. And
Ham is easy to make, and you are most likely be left with lots of leftovers. Eating a ham sandwich is delicious, but,it’s time for something new after having multiple of those. Let’s bring out the hash!
A breakfast hash is a brilliant way to use leftover ham, but a hash is one of the best ways to use up almost any leftover meat. When you’re left with excess veggies or meat after smoking a large dinner, let’s look at mixing them into a hash. The better the original dish, the better the hash. Try our recipe for Twice Smoked Spiral Ham with Maple Bourbon Glaze. That’s what we used in this hash but any ham will go well with this recipe.
How to Make an Amazing Breakfast Hash
It’s all about your ingredients. Let’s start with the meat since this is usually the reason why you make the hash. In today’s recipe we are using left over smoked ham. However, a hash works great with left over brisket, pulled pork, chicken, the list goes on. The ham we are using today will give the hash a wonderful savory, smoky flavor.
Start by chopping the ham into small bite size cubes. In the picture below you see me frying the cubes of ham in hot oil over medium heat stirring regularly until they become crispy. Cast iron works really well for this. If you don’t have a pan, check out the options I’ve used below. Buying a cast iron pan used is a good way to save money. Even if it looks worn and rusty, you can bring it back to it’s new, lacluster finish.
Potatoes for a Breakfast Hash
I like to use russet potatoes, but you can’t go wrong with whatever potato you prefer. My mother would buy a bag of frozen diced potato hashbrowns for her hash. This saved time since the potatoes are already diced into equal sizes. To each their own.
In this hash I’m preparing the potatoes like I do for many of my smoked potato recipes, except I’m making the pieces much smaller.
For perfectly cooked potatoes, begin by par-boiling the potatoes, just like we do in this recipe. Since potatoes can take longer to cook, this will help bring down the time they spend in the pan so we get them crispy on the outside and creamy on the inside. After they’re par-boiled, they can be pan fried in the same cast iron skillet that’s already hot from cooking the ham. An added bonus is cooking the potatoes in the fat left over in the pan.
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Now Add the Vegetables
I like to begin with an onion or something from the allium family. This can be onions, shallots, or leeks. Soften the diced onion, bell pepper, jalapeño, and sliced mushrooms in the hot pan. After about 7-8 minutes of stirring occasionally, add the minced garlic. Do this by making space in the middle of the pan so you can fry the garlic for a couple of minutes before mixing it in with the rest of the veggies in the pan.
If you have any other favorite vegetables, now is the time to add them. The key is cooking each part, one at a time. Then at the end we will combine everything together.
Just before you finish cooking the vegitables, add back the ham and potatoes you sat aside and toss.
Top Off the Hash with Eggs
From what I can tell, you have two options. Cook the eggs in the hash, which I did in this recipe, or cook the eggs in a separate pan, cooking them to your preference. Once done, transfer the eggs onto the hash and serve.
In this recipe I scrambled the eggs in the pan with the rest of the ingredients. I made space in the middle where I dropped the eggs into. I then mixed the eggs around all the ham and vegetables until cooked. This will leave the eggs evenly distributed.
Finish the Hash with Your Prefered Topping or Seasoning
Do you want to mix in some cheese? Pour on the hot sauce? Go ahead and add whatever you want. Garnishing is a great way to add herbs like cilantro, parsley, or scallions.
There are a lot of seasoning options that work great in this hash. Think about the rubs you use for your smoked meat or veggies and try it out in the hash. After everything is combined, stir in a teaspoon or so of a seasoning blend.
Smoked Ham Breakfast Hash
Ingredients
- 1 tbsp Kosher salt
- 3 Russet potatoes Medium-sized
- 1½ tbsp Olive oil divided
- 1 cup Ham diced
- 1 Onion diced
- 1 Bell pepper diced
- 2 cups Mushrooms sliced
- 1 jalapeño ribs and seeds removed, diced
- 1 Garlic clove minced
- 2 Eggs your preference
Instructions
- Parboil potatoes. Cut the potatoes into small cubes. Add the potatoes to a large pot of cold salted water. Turn heat to high and cook for 10 minutes beginning from the time you started the heat. Once the 10 minutes have passed, strain the potatoes. They should be slightly soft but not cooked through. Set them aside.
- Crisp the ham. In a large cast-iron skillet, heat a ½ tablespoon of olive oil over medium heat. Once hot, add the diced ham. Occasionally stir to get the ham crispy, 6 to 8 minutes. Remove the ham and set it aside while leaving the drippings in the pan.
- Crisp the potatoes. Into the still hot cast iron pan, add another ½ tablespoon of olive oil and the par-cooked potatoes over medium heat. Stir the potatoes every few minutes to allow them to crisp on all sides. This should take about 20 minutes. Once browned and cooked, remove them and set them aside.
- Sauté vegetables. Add ½ a tablespoon of olive oil to the hot cast iron pan. Then add the diced onion, bell pepper, and mushrooms and sauté for 7 to 9 minutes or until soft.
- Add jalapeño and garlic. Make a space in the middle of the pan and add the jalapeño and garlic and sauté for 2 minutes before mixing them throughout the rest of the pan.
- Cook eggs. Cook the eggs to your preference. If you don't want them scrambled, begin cooking them in a separate pan while sautéing the veggies. I made a space in the center of the pan and then added the eggs before mixing them throughout the ingredients. This scrambled the eggs amongst the food.
- Add remaining ingredients. Add the ham and potatoes into the cast iron skillet and stir for 2 minutes. If you cooked your eggs separately, place them atop the hash. Serve hot with toasty bread.
Nutrition
Below is a Pinterest friendly photo…. so you can pin it to your favorite Smoking Food Board!!
We adapted this recipe from Vindulge who always makes great looking food. Check out their recipe here.
If you’re curious about what else to cook, check out Hickory Smoked Spiral Ham with Glaze on Pellet Grill, and Bacon-Wrapped Balsamic Pork Sirloin Roast. Both would make great additions to your hash.
Bon Appétit