Start the day off right with this super easy breakfast hash recipe!
Seasoned hashbrowns are cooked with onions and peppers, topped with fresh eggs and a sprinkle of cheese, and then baked until the eggs are just set.
This one-pan ham and potato hash is on the table in minutes with almost no dishes to wash!
What is Breakfast Hash?
A breakfast hash is sometimes called a skillet breakfast. It often contains hashbrown potatoes (either shredded or cubed) or leftover potatoes, some veggies, and a bit of meat like ham, sausage, or bacon. We usually add eggs to make a complete meal.
- Use last night’s potatoes or any style of frozen hashbrowns.
- Ham, precooked bacon, or even a little bit of leftover steak are great additions.
- Use what you have on hand to make this skillet a great way to clean out the fridge.
- Minimal prep and just one pan for easy clean-up, it’s a full meal.
- Delicious and hearty, this can be served for lunch or dinner too!
Serve breakfast hash with an endless pot of coffee and a fresh fruit salad.
Ingredients for Breakfast Hash
Potatoes – Fresh or frozen diced or shredded hash browns are the base of this hearty meal. Use last night’s leftover roast potatoes (or even scalloped potatoes or tater tots).
Ham – This is a great recipe to use up leftover holiday ham! Or switch out the ham for crumbled breakfast sausage, chicken sausage, or bacon.
Veggies – This catch-all recipe is perfect for using up all kinds of leftover veggies, from peas to spinach! If you’ve got leftover veggies from dinner, add them in.
Try diced zucchini or red bell pepper, sliced brussels sprouts, cubes of sweet potaato, !
Eggs – Fresh eggs are cracked on top and baked just until set. If you’d prefer make scrambled eggs and spoon over the hash.
Variations
- use bacon grease in place of butter or oil
- add garlic or your favorite spices and herbs like parsley
- garnish with avocado, a sprinkle of paprika, or serve with a quick blender hollandaise sauce
How to Make Leftover Ham Hash
This tasty breakfast casserole is easy to prepare and bake:
- Cook onion in a large skillet and then add in the remaining ingredients (per the recipe below).
- Use a spoon to create 4 wells in the hash & break a whole egg into each well.
- Top with cheese & bake until eggs are just set.
Tips for Breakfast Hash
- Use frozen or pre-cooked (leftover) potatoes. If using fresh potatoes, boil or fry them until almost cooked before adding other ingredients.
- Sweet potatoes can be substituted for a sweet potato hash.
- Add any leftovers in your fridge to this hash from veggies to meat or even pulled pork.
- Do not overcook the eggs. Once removed from the oven, they will continue cooking so take them out when they’re a little softer than you’d like.
- If you’d prefer scrambled eggs, prepare the hash as directed and remove it from the pan. Gently scramble some eggs in butter just until set.
Leftovers?
Leftover ham hash is just as good the next day (be sure to add fresh eggs)! Keep covered in the refrigerator for up to 4 days.
Use leftovers to make breakfast burritos! Or freeze portions in zippered bags with the date labeled on the outside up to 4 weeks. Reheat from frozen or thawed as desired.
More Hashbrown Favorites
- Homemade Shredded Hashbrowns – perfectly golden every time
- Hashbrown Breakfast Casserole – a reader favorite
- Funeral Potatoes – the best dish for a crowd
- Copy Cat Cracker Barrel Hashbrown Casserole – a 5 star favorite
- Sausage Breakfast Casserole – so cheesy and flavorful
Did you make this Ham Breakfast Hash? Be sure to leave a rating and a comment below!
Ham Breakfast Hash
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- 4 cups frozen hash browns thawed
- 1 ½ cups diced ham
- ½ green bell pepper finely diced
- 4 eggs
- salt and pepper to taste
- ¼ cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F.
- Heat olive oil in an ovenproof skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in hash browns, ham, and green peppers. Cook until the hashbrowns are lightly browned, stirring occasionally.
- Press the back of a spoon into the hashbrowns to create 4 wells. Crack a fresh egg into each well. Season with salt and pepper and top with cheese.
- Bake for 12-15 minutes or until the eggs are cooked to your preference. *Note, the eggs will continue to cook once removed from the oven so do not overcook.
Notes
- Use frozen or pre-cooked (leftover) potatoes. If using fresh potatoes, boil or fry them until almost cooked before adding other ingredients.
- Sweet potatoes can be substituted for a sweet potato hash.
- Add any leftovers in your fridge to this hash from veggies to meat or even pulled pork.
- Do not overcook the eggs. Once removed from the oven, they will continue cooking so take them out when they’re a little softer than you’d like.
- If you’d prefer scrambled eggs, prepare the hash as directed and remove it from the pan. Gently scramble some eggs in butter just until set.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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I always make this with some leftover ham, almost time for those holiday hams! I even use some pre diced ham cubes with bacon grease to make this year round. I do cook the eggs a bit longer to my family’s liking. Thanks for this recipe! It’s a keeper!
Awsome easy dish. Even a novice like me could make it and that’s saying something!! Tastes even greater the second day. Will definately be making this again!!!
I am so glad you enjoyed this breakfast hash Annette!
We had so much leftover ham from Easter and this was the perfect breakfast recipe to enjoy it! This recipe seemed too easy for the amount of flavor it had! So delicious, even my toddler loved it. SWP Employee
So happy you enjoyed this recipe! We love making it with our ham leftovers too!