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Potato & Ham Hash

Scott Phillips

Servings: two.

I enjoy this hash on its own often right out of the pan—but a couple of fried eggs go well, too.


  • 1-1/4 lb. unpeeled Yukon Gold or other yellow potatoes, cut into small pieces (about 1/2-inch square)
  • Kosher salt
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 medium onion, roughly cut into 1/2-inch dice
  • 1 small green bell pepper, roughly cut into 1/2-inch dice
  • 3 oz. thinly sliced country ham or other good-quality ham or domestic prosciutto, roughly chopped into 1/2-inch squares or slivers
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 1 to 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 55
  • Sodium (mg): 1790
  • Carbohydrates (g): 66
  • Fiber (g): 8
  • Protein (g): 16


  • Put the potatoes in a large saucepan with enough water to cover by at least 1 inch. Add 1 Tbs. salt. Bring to a boil, reduce to a rapid simmer, and cook until the potatoes are tender all the way through, 5 to 8 minutes. Drain well in a colander and let sit.
  • Meanwhile, in a large nonstick skillet over medium-high heat, heat 1 Tbs. of the butter and 1 Tbs. of the olive oil. When the butter is melted and the pan is hot, add the onion and green pepper and sauté, stirring frequently, until the vegetables are soft and the onions are well browned, about 8 minutes. Push the vegetables to one side and add the ham. Leave the ham alone in the pan for a few minutes. When it begins to turn crisp, add the garlic and stir all the ingredients together. Continue cooking until the garlic is fragrant and begins to soften, 1 to 2 minutes. Transfer the mixture to a bowl.
  • Heat the remaining 1 Tbs. butter and 1 Tbs. olive oil in the pan over medium-high heat. Add the drained potatoes, distributing them in one layer if possible. Let the potatoes sit undisturbed to brown, about 5 minutes. Meanwhile, sprinkle 1/2 tsp. salt over the potatoes. Return the onion and pepper mixture to the pan and mix it into the potatoes. Cook the hash for another 3 to 5 minutes. As it cooks, alternately fold the mixture over onto itself and mash it together with a metal spatula, letting it sit for periods of about 30 seconds in the pan to brown.
  • Mash the hash just enough so that it holds together but the potatoes are still in discernible pieces. Grind a generous amount of fresh black pepper (8 to 10 grinds) over the hash and fold it in. Remove the pan from the heat, add the parsley, and serve.


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Reviews (3 reviews)

  • Donzeleigh | 04/22/2014

    This was really good comfort food, especially with a fried egg cracked over the top.

  • oliviagutierrez | 08/27/2010

    Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.If you need to find jamon iberico, go to BuyJamon.comBuyJamon.com buy jamon iberico online and have it delivered to your door.

  • OHgirlinGA | 08/02/2009

    My whole family loves this recipe!! I am not a "hash" eater, but I decided to give it a try, and am so glad I did. Perfect with leftover ham. I make it just as is and it is wonderful, although sometimes I add more potatoes. And, in a pinch I use frozen (gasp) pre-chopped pepper and onion.

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