Simple Leftover Ham Hash

This simple leftover ham hash is my saving grace after holiday dinners or Sunday roasts when I want to give ham new life in a speedy skillet meal. Each bite is hearty and comforting with golden potatoes, a touch of onion, and tangy mustard all brought together in just minutes. This hash is the kind of old-fashioned favorite I reach for when I want a fast, satisfying breakfast or even a homey dinner.

I first tossed this together after Easter when I had more ham than ideas, and now it is my reliable morning—after feast. The bite of mustard and buttery potatoes always win raves from my crowd.

Ingredients

• Grainy mustard: Delivers a tangy bite that wakes up the whole dish choose a stoneground style for texture
• Olive oil: Ensures potatoes crisp and brown evenly aim for a good extra virgin variety for depth
• Black pepper: Provides gentle warmth grind it fresh for maximum flavor
• Yellow onion: Brings mellow sweetness that softens as it cooks pick a firm onion with bright skin
• Salt: Highlights all the flavors use kosher if possible for easy measuring
• Potatoes: Form the golden hearty base choose small waxy types like Yukon Gold for creamy centers
• Unsalted butter: Enriches and browns the hash quality butter brings out richness
• Diced ham: Is the star repurpose leftover glazed or country ham for smoky deep flavor
• Fresh dill and parsley: Add a pop of green and flavor chop right before serving for best color

Instructions

Cook the Potatoes:

Heat a cast iron skillet over medium temperature and pour in olive oil so it coats the base. When the oil starts to shimmer and flicker gently add the diced potatoes and toss to coat. Cover tightly with a lid and let them steam and sauté for five to seven minutes. Stir every couple of minutes so they start turning golden with tender insides yet hold their shape.

Add Ham Onion and Butter:

Uncover the skillet after the potatoes have softened and begin to look golden. Scatter diced ham and chopped onion all over the potatoes. Drop in the unsalted butter in small chunks across the pan. Stir gently so the onion and ham are nestled among the potatoes and the butter melts fully to coat every piece. Let this cook together so the ham gets browned edges and the onion softens and sweetens enhancing the overall flavor.

Season and Finalize the Dish:

Once the potatoes are completely tender and the hash has developed deep brown spots, spoon in the grainy mustard and fold it all together. Let the skillet sit over low heat for another minute or two to allow the flavors to blend, tasting as you go. Sprinkle on salt and grind in fresh black pepper. Taste and adjust until everything is seasoned just right. If using dill and parsley add them now for a vibrant finish.

Serve and Enjoy:

Take the pan off the heat while the hash is piping hot. Immediately plate or scoop it straight from the skillet, topping with a splash of your favorite hot sauce if you like extra zing. This hash pairs perfectly with a fried or poached egg. Serve warm and enjoy every forkful of tender potatoes and hearty ham.

The fresh snip of dill in the final dish is my personal favorite touch. It never fails to remind me of my grandmother’s trick for turning even simple skillet meals into something company ready on a moment’s notice.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat spoon hash into a skillet with a splash of water and cover so it steams back to life. You can prep potatoes and dice ham in advance which makes weekday mornings run smoother. If you like an extra crispy edge warm it under the broiler for a minute after reheating.

Ingredient Substitutions

If you do not have ham swap in cooked bacon sausage or turkey breast. Swap Yukon Golds for red potatoes or even sweet potatoes if you want a sweeter flavor. For a dairy free version use oil only and skip butter. Try snipped chives or green onions if you do not have fresh dill on hand.

Serving Suggestions

This hash is delicious as a breakfast main or a dinner side. It shines with a fried egg on top or even tucked into a breakfast burrito with cheese. Sometimes I spoon it over greens for a warm salad or tuck it inside a crusty roll for a handheld treat. Serve with hot sauce or pickled peppers for a grown up kick.

Cultural and Historical Context

Ham hash is a classic use it up farmhouse dish found across many food cultures. The tradition of stretching leftover roast into a new skillet meal makes this recipe timeless and universally beloved. Many versions appear in English Scottish and even American South cooking as a way to avoid food waste while eating well.

Seasonal Adaptations

Use leftover holiday ham for extra flavor during winter. Add in chopped asparagus or peas during early spring for freshness. Top with a handful of shredded cheese in autumn for extra comfort.

This hash is an easy family favorite that turns leftovers into something memorable. Try it once and you will have a new go to for busy mornings or cozy evenings.

Recipe FAQs

→ What type of ham is best for this dish?

Leftover baked or country ham offers great flavor and texture. Avoid deli ham, as it may be too soft or watery.

→ Can I use different herbs for garnish?

Absolutely. Dill and parsley are wonderful, but chives or scallions also pair well with ham and potatoes.

→ How can I get crispier potatoes?

Let the potatoes brown undisturbed after stirring. Using a cast iron skillet also enhances crispiness.

→ Is this dish suitable for breakfast?

Yes, it’s excellent for breakfast or brunch, especially when served with fried or poached eggs on top.

→ Can I add vegetables to the hash?

Feel free to add bell peppers, mushrooms, or spinach to make the dish heartier and more colorful.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to two days. Reheat in a skillet for best texture.