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    Home » Recipes » Blog

    Horray for Heavenly Ham Hash

    December 21, 2020 By Sara McCleary Updated February 25, 2021 - This post may contain affiliate links

    Jump to Recipe

    Ham Hash is perfect to use up excess ham from Christmas or Easter. This is a simple recipe with the twist of using apples along with the potato and onions. A touch of thyme completes this dish.

    I find a tasty hash rather comforting. It is wonderful for breakfast or brunch with poached eggs. When broken the yolks run through the ham hash like a dreamy creamy sauce.

    Hash is a staple in our house, but usually using left over corned beef. With an abundance of leftover ham, I thought why not. The apple adds a wonderful sweet note that goes perfectly with smoky ham.

    Sara xxx

    ham has in a red serving bowl on a piece of material with crosses
    What's in this post
    • Ingredients
    • Recipe Walk Through
    • Alternative Ingredients
    • Printable Recipe
    • More Breakfast Recipes

    Ingredients

    ham hash ingredients
    1. Potato: Use your favourite baking potato. There are so many potato varieties around the world. If you are new to baking potatoes check with your local greengrocer for their recommendation.
    2. Granny Smith Apple: My favourite apple. Not only as it was originally cultivated in Sydney Australia (my home town), also due to its taste and texture. Granny Smiths are a crisp crunchy apple with a tart tangy twist. Perfect for baking, but they are my favourite eating apple too.
    3. Thyme: Use fresh, I simply remove the leaves by running the stalk between my thumb and forefinger.
    4. Pepper:  A sprinkle before serving to add a little peppery kick.
    5. Salt:  A sprinkle before serving to enhance the flavours.
    6. Onion: Use common brown onion, or red (Spanish) onion if you prefer.
    7. Ham: Dice up leftover Christmas or Easter ham, or use your favourite ham if not using leftovers.
    8. Garlic: 2-3 cloves depending on your love of garlic.
    9. Butter: Completely for taste, butter makes potatoes sing.
    10. Olive Oil: Oil is what helps caramelise the potatoes and ham.
    ham hash in a red bowl with serving spoon

    Recipe Walk Through

    potatoes boiling in a pot of water

    Fill a large saucepan with cold water. Place peeled diced potatoes in saucepan with a sprinkle of salt

    Bring water up to the boil, then reduce heat and simmer for roughly 2 minutes.

    You are parboiling the potatoes not cooking them. The aim is to take the potatoes out when they start to go tender but are still firm.

    Drain potatoes into a large colander, place colander over the saucepan. Do not shake them. Leave them to cool and dry out.

    While the potatoes are cooling prepare your other ingredients.

    boiled potatoes draining in a colander
    potatoes and onions in a fry pan

    Add olive oil and butter to a large nonstick frypan over low-medium heat. Add onion and fry until it becomes soft (not browned).

    Add the potatoes and cook until they start to brown and crisp up.

    Tip: Don't turn the potatoes too much, left them brown well before turning them in the pan.

    Add garlic and thyme to the fry pan and cook for a couple of minutes.

    a person adding thyme to the recipe
    ham potatoes and onions in a fry pan

    Add ham and apple and continue to cook until the ham has started to caramelise and the apple is tender.

    Sever immediately with poached or runny eggs.

    finished recipe in a frying pan

    Alternative Ingredients

    This recipe is for a ham hash, but has lends itself to using up leftovers. How you make your hash is limited only to your imagination and the leftovers in your fridge. Below are a few suggestions to get you started.

    • Roast beef
    • Corned beef
    • Roast pork
    • Pickled pork
    • Turkey
    • Roast lamb
    • Diced baked sausages
    • Baked vegetables
    • Spam
    • Corn
    • Frankfurts/hot dogs
    • Salami
    ham hash in a red serving bowl

    Printable Recipe

    ham hash recipe

    Ham Hash

    Recipe Author: Sara McCleary
    Ham Hash is perfect to use up excess ham from Christmas or Easter. This is a simple recipe with the twist of using apples along with the potato and onions. A touch of thyme completes this dish.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 4
    Calories 472 kcal

    Special Equipment

    • large nonstick fry pan
    • chopping board + sharp knife
    • large saucepan

    Ingredients

    • 2 tablespoons olive oil
    • 50 grams (3 tablespoons) butter
    • 600 grams (4 cups) potatoes | diced
    • 1 onion | diced
    • 2 tablespoons fresh thyme
    • 2 cloves garlic | crushed/minced
    • 270 grams (2 cups) ham | diced
    • 1 granny smith apple | diced

    Instructions
     

    • Fill a large saucepan with cold water. Place peeled diced potatoes in saucepan with a sprinkle of salt
    • Bring water up to the boil, then reduce heat and simmer for roughly 2 minutes.
      You are parboiling the potatoes not cooking them. The aim is to take the potatoes out when they start to go tender but are still firm.
    • Drain potatoes into a large colander, place colander over the saucepan. Do not shake them. Leave them to cool and dry out.
      While the potatoes are cooling prepare your other ingredients
    • Add olive oil and butter to a large nonstick frypan over low-medium heat. Add onion and fry until it becomes soft (not browned).
    • Add potatoes and cook until they start to brown and crisp up.
      Tip: Don’t turn the potatoes too much, left them brown well before turning them in the pan.
    • Add thyme and garlic to the frypan and cook for a couple of minutes.
    • Add ham and apple and continue to cook until the ham has started to caramelise and the apple is tender.
      Sever immediately with poached or runny eggs.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 472kcalCarbohydrates: 37gProtein: 18gFat: 29gSaturated Fat: 7gCholesterol: 42mgSodium: 930mgPotassium: 935mgFiber: 5gSugar: 7gVitamin A: 638IUVitamin C: 40mgCalcium: 52mgIron: 2mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles

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    Head over to the breakfast recipe collection to discover delicious ways to start your day. Some of my favourites are below.

    • Three Williams French Toast Recipe for cookbook Dish to raise money for The Starlight Children’s Foundation
      Cornflake Crumbed French Toast from Three Williams
    • Cloud Eggs, the light and fluffy baked breakfast eggs.
      Deliciously Fluffy Cloud Eggs
    • Creamy mushrooms on toast, served on a white plate wooden background
      Easy Creamy Mushrooms on Toast
    • Funfetti Pancakes ~ a breakfast full of rainbow colours
      Funfetti Pancakes - Rainbow Breakfast Fun
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      Recipe Rating




    1. Tom

      February 03, 2021 at 2:22 am

      Thank you for sharing!
      I love your cuisine!
      Maybe that is a cold-weather dinner ideal!
      Best regards,
      Tom

      Reply

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