Fried Ham Potato Hash
Start your day with a hearty and flavorful Fried Ham Potato Hash, an easy one-skillet dish that’s perfect for breakfast, brunch, or even a quick dinner. This savory recipe combines crispy pan-fried russet potatoes, smoky diced ham, and a colorful medley of sautéed onions, red bell peppers, and garlic. A touch of paprika adds warmth and depth, while fresh parsley gives a burst of freshness. For an extra indulgence, top each serving with a perfectly fried egg for a protein-packed finish. Ready in just 40 minutes, this comforting hash is a satisfying way to use up leftover ham while creating a wholesome, crowd-pleasing meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 cup (diced) ham
- 1 medium (diced) onion
- 1 medium (diced) red bell pepper
- 2 cloves (minced) garlic
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.5 teaspoon paprika
- 2 tablespoons (chopped, for garnish) fresh parsley
- 4 large (optional, for frying on top) egg
Instructions
Peel and dice the potatoes into small cubes (about 1/2-inch). Place them in a pot of salted water and bring to a boil. Cook for 5-7 minutes, or until just tender. Drain and set aside.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat.
Add the diced potatoes to the skillet and spread them out in an even layer. Cook for 5-7 minutes without stirring, allowing them to brown on one side.
Flip the potatoes gently and continue to cook for an additional 5-7 minutes, stirring occasionally, until golden and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and red bell pepper for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced ham and cook for 2-3 minutes, allowing the ham to warm through and slightly caramelize.
Return the crispy potatoes to the skillet. Sprinkle with salt, black pepper, and paprika. Mix well to combine all ingredients.
Cook everything together for 2-3 minutes, stirring occasionally, to heat the dish through.
If desired, fry eggs in a separate pan to your preferred doneness and place one egg on top of each serving of hash.
Garnish the hash with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1243 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
