Ham and Potato Hash
User Reviews
5
Ham and Potato Hash
Description
Ham and Potato Hash uses diced russet potatoes sautéed with onions, garlic, and green bell pepper in butter. The cooking process encourages a crisp layer on the potatoes by allowing them to cook undisturbed before stirring, which adds a textural contrast to the tender interior. Chopped, cooked ham is mixed in and lightly reheated, providing savory depth. The addition of Dijon mustard and parsley brightens the dish, while shredded cheddar melts in at the end, creating a creamy, cheesy finish that ties the flavors together.
This hash is flexible for various meals—excellent for breakfast alongside eggs or as a comforting side for dinner. The diced vegetables and meat make it easy to customize or add more ingredients as desired.
To maintain even cooking, dice the potatoes uniformly between 1/4 and 1/2 inch. For crispier potatoes, use a large skillet and avoid overcrowding to help them brown well. Leftovers can be refrigerated for up to two days and reheated gently.
Ingredients
- 1 1/2 lbs russet potato diced into 1/4 - 1/2 inch cubes, approximately 4 1/2 cups cubed
- 1 1/2 cups ham chopped into 1/4 - 1/2 inch cubes, cooked
- 3 tablespoons butter divided
- 1 green bell pepper
- 2 cloves garlic minced, fresh
- 1/2 onion minced
- 1 1/2 tablespoons Dijon mustard 1 tablespoon + 2 teaspoons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon parsley or 1 teaspoon dried parsley, fresh
- 1/2 cup cheddar cheese shredded
Instructions
- Heat a large skillet over medium heat add melt 1 tablespoon of butter.
- Add onion and garlic and saute for 1 - 2 minutes, stirring frequently to prevent burning.
- Add 2 additional tablespoons of butter and melt. Turn the heat up to medium-high and add diced potatoes and bell pepper. Stir to coat in butter and then spread it all out into an even layer. Let cook without stirring for 3 minutes to allow a crisp to form on the bottom. Stir, spread in another even layer, and let cook for another 3 minutes.
- Turn heat down to medium and add dijon and salt and pepper and stir. Add cubed ham and parsley and mix and let cook for another 2-3 minutes to let the ham reheat.
- Add cheddar cheese and mix well until cheese is melted.
- Serve and enjoy!
Notes
- Store leftovers in the refrigerator for up to two days.
- You can use any type of potatoes you prefer, adjusting cooking time for size.
- Stone ground or whole grain mustard can be used instead of Dijon.
- If using dried parsley, use one teaspoon to replace fresh.
- Yellow onion is a fine substitute for white onion.
- Ensure potatoes are diced evenly for consistent cooking and texture.
- For extra crispiness, use a large nonstick skillet and flip potatoes carefully while cooking on medium-high heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 850mg | 35% |
| Potassium | 896mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 43mg | 48% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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