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Easy Potato Skillet Breakfast With Ham

Root around for a few potatoes, dice up some leftover ham and veggies, throw on an egg if you like and you’ve got yourself a yummy, easy potato skillet breakfast (or dinner).

A perfect way to serve comfort food on the weekend.

potato breakfast ham hash with eggs in skillet

My inspiration for this recipe was leftover ham. The added potatoes, peppers, green onion, smoky seasoning and, if you like, eggs make a pretty substantial breakfast.

Use the recipe as a basic guideline and vary it to your liking. Exact measurements aren’t necessary. One of the great things about this recipe is its versatility. It’s a great way to use up stuff in your fridge.

One more thing to note. The recipe has good amounts of protein, vitamin A, vitamin C and iron. Always a bonus.

Ways to serve this potato breakfast skillet

  • as part of a brunch buffet straight out of the skillet
  • as a hearty breakfast with a fried egg (or a sous vide poached egg) on top.
  • wrapped in a tortilla as a breakfast burrito
  • as a main dish for dinner with a green salad, citrus salad or coleslaw.

Tailor To Your Taste

Here are a few suggestions for variations and substitutions:

Potatoes: Use Yukon Gold, baby potatoes, red potatoes or sweet potatoes – or a mix.

Vegetables: I use red bell pepper (green pepper is fine too) and green onions. Other good options are sweet onions, frozen corn niblets and mushrooms. I sometimes add chopped fresh baby spinach at the end and let it wilt for a minute. Great extra nutrition.

Seasonings and heat: If you like to spice things up, add a jalapeno pepper, red pepper flakes or a pinch of cayenne pepper. You can also add cajun seasoning if you prefer those flavors. I like to use smoked paprika for a mildly smoky flavor. Italian seasonings or taco seasonings would work too.

Protein: I use leftover ham or a thick slice of diced smoked ham. You can also used bacon or sausage that you would cook first, set aside then incorporate at the end. For a vegetarian version, use plant based meat, rinsed canned black beans or tofu.

Toppings and garnish options:

  • fried eggs
  • chopped fresh summer tomatoes.
  • a dollop of sour cream or salsa.
  • grated cheddar cheese – added at the end – sprinkle cheese on the potatoes and ham, cover the skillet and cook for a few minutes to melt the cheese.
  • garnish with fresh chopped parsley, chives or cilantro.

How to make this potato skillet recipe with ham (and eggs)

ham, potatoes, bell pepper, green onions, seasoning, butter
Ingredients: potatoes, butter, red pepper, seasonings, cooked ham, green onions (and optional eggs)
Pierce and microwave potatoes for about 6 minutes. Dice ham, peppers and potatoes.
Melt butter in hot cast iron skillet. Sauté potatoes and peppers on one side.
Flip potatoes and peppers and cook on other side until browned.
Add green onions, diced ham and seasonings. Combine well and cook for a minute or two until ham is heated through. Taste and adjust seasoning.
potato  skillet breakfast finished
If desired. fry eggs in a a separate pan and lay over the breakfast hash. Or see recipe instructions for an alternative to make the eggs right in the pan. Sprinkle with chopped parsley.

Shortcut

  • The key shortcut in this recipe is microwaving the potatoes before pan frying them. Alternatively, you can dice them first and parboil them for about 5 minutes until soft but not mushy. Both options create soft creamy centers and browning on the outside.

Make Ahead

  • Cool potato mixture, then refrigerate in an airtight container until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F/218C for about 7-10 minutes. Cover it with foil if you like so the ham doesn’t dry out.
  • You can also reheat the dish on the stove top or in the microwave for a minute or two.
potato breakfast ham hash with eggs in skillet
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5 from 3 votes

Potato Skillet Breakfast (with ham and eggs)

Root around for a few potatoes, dice up some leftover ham and veggies, throw on an egg if you like and you've got yourself a yummy, easy potato skillet breakfast (or dinner). A perfect way to serve comfort food on the weekend.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, brunch, Main Course
Cuisine: American
Servings: 3 or 2 larger portions
Author: Cheryl

Equipment

  • cast iron skillet or large nonstick skillet

Ingredients

  • 2 -3 medium potatoes yukon gold, red or sweet potatoes (or a mix)
  • 3 tablespoons butter (or vegetable oil if you prefer)
  • 1 red bell pepper, diced or green pepper
  • 1 cup diced ham
  • 1 teaspoon smoked paprika (or less), regular paprika ok too.
  • 1/4 teaspoon dried thyme or oregano, Italian seasoning or other
  • 1/2 cup chopped green onions about 4 green onions (2 ounces)
  • salt and black pepper to taste
  • 2 tablespoon chopped fresh parsley. chives or cilantro

optional add-ins (Note 1)

  • 3 eggs
  • 1/2 cup/75 grams frozen corn niblets, canned rinsed black beans, crumbled tofu and/or chopped fresh baby spinach (and see others in Note 1 below)

Instructions

  • PRECOOK POTATOES  (quick version). Pierce potatoes in a few places with a sharp knife. Microwave for about 4 to 4 1/2 minutes until fairly tender but not too soft (it should still have enough firmness for easy cutting). Peel off skin with a small knife (or your fingers) or leave it on if preferred. Cut potatoes into cubes, about 1 inch/2.5 cm. Note 2 for alternative pre-cooking methods
  • SAUTÉ POTATOES AND VEGETABLES: Melt butter in a large skillet to medium high heat. Add chopped bell peppers and pre-cooked potatoes. SautĂ© for 4-5 minutes until browned on one side, lower to medium heat, flip veggies and cook another 3-4 minutes until nicely browned.
  • ADD HAM, FINISH AND SERVE: Add ham, green onions, paprika, thyme, salt and pepper (and any optional items if using). SautĂ©, stirring, until warmed through, a few minutes. Taste and adjust seasonings. Sprinkle with fresh herbs and serve immediately or add eggs (optional).
  • COOK EGGS (OPTIONAL): Option #1: fry eggs on medium-high heat in a separate non-stick skillet with a bit of butter or olive oil, then slide them on top of the hash. Option #2 (no extra pan): Make 3 wells (holes) in the potato-ham mixture. Crack eggs into the holes. Cover and cook about 4-5 minutes on medium heat until whites are set and yolks are still runny.

Notes

  1. Variations:
    • Vegetables: I use red bell pepper (green pepper is fine too) and green onions. Other good options are sweet onions and mushrooms. I sometimes add chopped fresh baby spinach at the end and let it wilt for a minute. Great extra nutrition.
    • Seasonings and heat: If you like to spice things up, add a jalapeno pepper, red pepper flakes or a pinch of cayenne pepper. You can also add cajun seasoning if you like. I like to use smoked paprika for a mildly smoky flavor. Italian seasonings or taco seasonings would also work.
    • Protein: I use leftover ham or a thick slice of diced smoked ham. You can also used bacon or sausage that you would cook first, set aside then incorporate at the end. For a vegetarian version, use plant based meat, rinsed canned black beans or tofu.
    • Toppings and garnish: fried eggs, chopped summer fresh tomatoes, sour cream, salsa, grated cheddar cheese (added at the end – sprinkle cheese on the potatoes and ham, cover the skillet and cook for a few minutes to melt it.), garnish with fresh chopped parsley, chives or cilantro.
  2. Other options to pre-cook potatoes:
      • Boil: Peel and cut the potato into cubes. Boil in salted water for about 5 minutes until tender. Drain and dry well on a paper towel.
      • Roast: Peel and cut the potato into cubes. Lay on foil-lined pan sprayed with oil. Roast at 400F/204C for about 20 minutes until tender.
  3. To Make Ahead: 
    • Cool potato mixture, then refrigerate in an airtight container until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F/218C for about 7-10 minutes. Cover it with foil if you like so the ham doesn’t dry out.
    • You can also reheat the dish on the stove top or in the microwave for a minute or two.
 
Nutrition information is estimated and includes yellow (yukon) potatoes, peppers, onions, ham, eggs (not additional toppings or veggies if using).  

Nutrition

Nutrition Facts
Potato Skillet Breakfast (with ham and eggs)
Amount Per Serving
Calories 312 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 214mg71%
Sodium 1058mg46%
Potassium 701mg20%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 4g4%
Protein 16g32%
Vitamin A 2551IU51%
Vitamin C 80mg97%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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