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Rustic smoky breakfast hash with gammon

his Rustic Smoky Breakfast Hash with Gammon is a hearty, flavorful way to use up leftovers! Crispy potatoes, smoky gammon, and runny eggs—perfect for brunch!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 onion chopped
  • 3 Tbsp olive oil
  • half a red or yellow pepper chopped
  • 2 zucchini sliced
  • 1 clove garlic crushed
  • 100 grams mushrooms sliced
  • 100 grams gammon sliced and cut into smaller pieces
  • 400-450 grams left over roast potato (or other firmly cooked potato) about 3-4 large potatoes cut into chunks
  • 1½ tsp smoked paprika
  • 1/4 tsp dried smoked chilli flakes optional
  • 1 Tbsp chopped parsley and a little extra for sprinkling
  • salt and pepper
  • 4 free-range eggs.
  • A few drops of chipotle hot sauce like Chalula or Tabasco optional

Instructions

    Cup of Yum
  1. Fry the onion over a medium heat in olive oil until softened, about 5 minutes.
  2. Add the peppers, zucchini and garlic and continue to cook for 3 minutes or so.
  3. Add the potatoes, gammon, spices and parsley and toss around until heated through. Check the seasoning adding salt and pepper as desires.
  4. While the hash is cooking, and in a separate pan, fry the eggs.
  5. Serve the hash with a fried egg on top, a scattering of chopped parsley and a few drops of hot sauce.

Notes

  • Short-Term Storage (Up to 3 Days):Store any leftover hash in an airtight container in the fridge. To reheat, warm it in a pan over medium heat with a splash of olive oil until heated through.
  • Long-Term Storage (Up to 1 Month):You can freeze the hash in a sealed container. When ready to eat, thaw overnight in the fridge and reheat in a frying pan or oven (180°C/350°F) for the best texture.
  • Tip: It’s best to fry fresh eggs when serving rather than freezing them with the hash, as eggs don’t reheat well.