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potato breakfast ham hash with eggs in skillet
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5 from 6 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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, brunch, Main Course
Cuisine: American
Servings (change as needed): 3 or 2 larger portions

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. Sauté 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). Sauté, 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).  
Calories: 312kcal | Carbohydrates: 25g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1058mg | Potassium: 701mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2551IU | Vitamin C: 80mg | Calcium: 62mg | Iron: 3mg