Ham hash comes together in just 30 minutes for an easy, satisfying breakfast any day of the week. With a handful of pantry staples you can make a classic ham-and-potato hash and then customize it three distinct ways: Italian, Mexican, or Greek.
Ham hash was one of my favorite breakfasts growing up—simple diced potatoes, onions and ham, finished with a sprinkle of cheese. I’ve kept that comfortable foundation but added a few ingredients so the same base recipe can become an Italian-style hash with pesto and mozzarella, a spicy Mexican-style hash with jalapeño and pepper jack, or a Mediterranean-inspired Greek version with mushrooms and feta. These variations are quick to assemble, family-friendly, and a great way to use leftover ham after holidays or a ham roast.
How to Make Ham Hash
This ham hash recipe starts by sautéing diced russet potatoes with onion and garlic until tender and golden, then folding in diced ham. From that base you can finish the skillet in three directions—Italian, Mexican, or Greek—by adding a few finishing ingredients and a quick melt of cheese. The entire process takes about 30 minutes from start to finish, making it ideal for busy weekday mornings or a relaxed weekend brunch.
Ham Hash: Three Ways
Fast, flavorful, and adaptable: this ham hash is an everyday breakfast winner. Choose the Italian, Mexican, or Greek finish to suit your mood and pantry. Serves 4.
Servings: 4 people
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Author: Whitney Bond
Ingredients
Ham Hash Base
- 1/4 cup olive oil
- 2 pounds russet potatoes, small dice
- 1 cup diced onion
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 pound ham, diced
Italian Finish
- 1/4 cup basil pesto
- 1/4 cup fresh tomatoes, chopped
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon fresh basil, chopped
Mexican Finish
- 1 jalapeño, diced
- 1 teaspoon chili powder
- 1/2 cup pepper jack cheese, shredded
- 1 avocado, diced
- 1 tablespoon fresh cilantro, chopped
Greek Finish
- 1 cup baby bella mushrooms, diced
- 1 teaspoon dried oregano
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped
Instructions
Make the Base Hash
- Add the olive oil to a large skillet and heat over medium-high. When the oil shimmers, add the diced potatoes, onion, and garlic.
- Season with salt and pepper. Cook the mixture for about 20 minutes, stirring every 3–4 minutes so the potatoes brown evenly and become tender. If the potatoes are browning too quickly before they’re cooked through, turn the heat down slightly and cover the pan for a few minutes.
- Stir in the diced ham and cook an additional 5 minutes to warm the meat and crisp the edges slightly.
Italian Version
- With the ham in the skillet, stir in the basil pesto and chopped tomatoes.
- Cook 5 minutes, then sprinkle with shredded mozzarella, cover the pan, and let the cheese melt for 1–2 minutes.
- Remove from heat and scatter fresh basil over the top. For extra richness, serve with a soft-fried egg or pesto-spiked eggs.
Mexican Version
- Add the diced jalapeño at the same time as the potatoes, onion, and garlic so it softens and flavors the base.
- After the ham has cooked for 5 minutes, sprinkle pepper jack cheese over the skillet, cover to melt for 1–2 minutes.
- Remove from heat and top with diced avocado and chopped cilantro. A squeeze of lime or a dollop of sour cream complements this variation well.
Greek Version
- Add the diced mushrooms when you add the potatoes, onion, and garlic so they release their moisture and cook down.
- Stir the sun-dried tomatoes in when you add the ham and cook for 5 minutes to marry flavors.
- Remove from heat, then sprinkle with crumbled feta and fresh parsley before serving for a bright Mediterranean finish.
Tips & Variations
- Leftover ham from a holiday or roast works beautifully—this recipe is a great way to reduce waste and stretch meat into multiple meals.
- For crispier potatoes, parboil diced potatoes for 5 minutes, drain well, then sauté until golden.
- Swap russets for Yukon Gold for a slightly creamier texture.
- Add a fried or poached egg on top of each serving for extra protein and a silky yolk to bind the hash.
Storage & Reheating
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of oil if needed to re-crisp the potatoes, or warm in the oven at 350°F (175°C) until heated through. Avoid microwaving for long periods if you want to preserve crisp texture.
Notes
- The nutrition facts provided below correspond to the Italian version of this ham hash.
Nutrition Facts
Calories: 486 kcal (per serving)
Carbohydrates: 49 g | Protein: 20 g | Fat: 25 g
Sodium: 1568 mg | Fiber: 4 g
Other micronutrients (Vitamin A, C, Calcium, Iron, Potassium) are listed for reference in the original recipe and will vary slightly by the ingredients and amounts you use.