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Smoked Ham Hash with Crispy Potatoes

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Difficulty: Beginner
Servings: 4
Best Season: Fall, Winter
Description

Sizzling cast-iron skillet potatoes are seared alongside caramelized cubes of pork and colorful bell peppers for a classic diner-style feast. Finished with a crown of velvety, cheese-infused scrambled eggs, this hearty meal offers a balance of charred textures and silky richness in every bowl.

Ingredients
  • 2 cups leftover smoked ham, diced into 1/2-inch cubes
  • 4 medium red potatoes, diced into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 1/2 large red bell pepper, diced
  • 2 Tbsp oil or bacon fat
  • 1 tsp smoked paprika
  • Salt and black pepper
  • 6 large eggs
  • 3 Tbsp heavy cream or milk
  • 1 cup shredded cheese (Cheddar, Monterey Jack, or Gruyère)
  • 1 Tbsp butter
  • Garnish: sliced green onions or fresh chives
Instructions
  1. 1
    Heat a large cast iron skillet over medium-high heat with the oil or bacon fat.
  2. 2
    Add the potatoes in a single layer. Season with salt, pepper, and smoked paprika.
  3. 3
    Leave them alone for 6–7 minutes. Developing that deep golden-brown crust on the first side is the key to a "diner-style" hash.
  4. 4
    Once the potatoes are crusty, toss them and add the diced onion and red bell pepper.
  5. 5
    Sauté for about 5 minutes. The onions should turn translucent and the peppers should become tender with just a bit of char.
  6. 6
    Stir in the diced smoked ham.
  7. 7
    Cook for 4–5 minutes. This renders a bit of the ham fat and gets the edges of the ham cubes caramelized and slightly chewy.
  8. 8
    Turn the heat to the lowest setting just to keep the skillet hot while you do the eggs.
  9. 9
    Whisk the 6 eggs and cream in a bowl until no streaks of white remain.
  10. 10
    In a non-stick skillet over medium-low heat, melt the butter.
  11. 11
    Pour in the eggs. Use a silicone spatula to gently sweep the eggs from the edges toward the center, creating large, soft ribbons.
  12. 12
    When the eggs are still glossy and slightly wet-looking, fold in the 1 cup of shredded cheese.
  13. 13
    Remove from the heat immediately. The residual heat will melt the cheese and finish the eggs to a perfect soft scramble.
  14. 14
    Divide the hot ham and potato hash into 4 bowls.
  15. 15
    Top each with the cheesy eggs.
  16. 16
    Garnish with green onions or chives and serve immediately.
Read it online: https://brinnerbites.com/recipe/smoked-ham-hash-with-crispy-potatoes/