Serves: 4

Ham Hash

  • 1 pound Uncured Smoked Ham, cut into ½-inch cubes (have the deli slice into ½-inch thick slices)
  • 4 thick-cut bacon slices, ¼-inch slices
  • 2 russet potatoes, cut into ½ -inch to 1-inch cubes
  • ½ cup yellow onions, ¼-inch dice
  • ½ cup red bell peppers, ¼-inch dice
  • ½ cup green bell peppers, ¼-inch dice
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 8 Large Eggs
  1. Cut ham into ½-inch cubes and set aside. Cut the bacon into ¼-inch slices and place into a sauté pan over medium heat.
  2. Cook the bacon until crispy then remove with a slotted spoon. Do not drain the grease.
  3. With the same pan, add the potatoes, onions and peppers and cook for approximately 10-15 minutes. For the last 2 minutes add the garlic. Cook until the potatoes soften and the onions begin to brown.
  4. Add the ham into the same pan, then add thyme and season with salt and pepper. Cook for an additional 5 minutes until the ham is heated throughout.
  5. Place the heat on low to hold the hash warm.
  6. In a separate sauté pan, cook 2 eggs over easy or to your liking. Once the eggs are cooked, evenly portion the hash onto 4 plates and top with cooked eggs.
  7. Serve your favorite salsa or hot sauce on the side.

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