Ham Hash
Leftover ham is easy to store and easy to reheat. Whip up casseroles, sandwiches or a Potato and Ham Hash with these leftover ham recipes.
Servings: 4
Ingredients
- 1 ½ pounds russet potatoes
- 4 tablespoons unsalted butter divided
- 1 cup green pepper diced
- 1 cup yellow onion diced
- 1 cup cooked cubed ham
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- Optional: fresh parsley for garnish
Instructions
- Prepare potatoes by peeling and dicing into ½ inch cubes.
- Boil potatoes for about 5 minutes or about half way cooked through.
- Drain the potatoes thoroughly and set aside.
- In a large skillet, melt 2 Tablespoons butter.
- Cook the onion and pepper until tender, about three minutes.
- Add the ham to the pan and cook until it begins to brown.
- Add the potatoes to the skillet along with the seasoned salt, pepper and remaining two Tablespoons of butter.
- Allow the butter to brown the potatoes before turning and toss until the ingredients are fully incorporated.
Notes
Do not over boil your potatoes, they will get smashed in the pan if you overcook them. Remove them from water right before you think they are done and they will finish cooking in the pan.
Save leftovers in an airtight container in the fridge for 2-3 days. Reheat on the stove in a skillet with a little butter or olive oil.
Nutrition
Calories: 289kcal | Carbohydrates: 37g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 966mg | Potassium: 840mg | Fiber: 4g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 43mg | Calcium: 40mg | Iron: 2mg
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