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Easy Potato & Ham Hash

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Moderate
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Easy Potato & Ham Hash

I love hash in any form – normally beef is used, and corned beef at that. Here is a ham version that is both delicious and really easy to make. I use leftover roast potatoes, but any cooked potato will do.


  • 4 tablespoons olive oil
  • 1 onion, cut into 2cm chunks
  • 2 large carrots, peeled, cooked and cut into small pieces
  • 8 leftover or cooked roast potatoes, cut into small chunks
  • ½ cauliflower, broken into florets, then cooked
  • 10g chicken stock cube, crumbled
  • 100ml water
  • 200g cooked ham, cut into cooked 1cm cubes
  • freshly ground black pepper
  • 4 fried eggs, to serve

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  • Heat the olive oil in a large, non-stick frying pan with a tight-fitting lid. Add the onion and cook for a few minutes to brown slightly.
  • Add the carrots, potatoes and cauliflower to the pan, and continue to cook until they all take on a little colour.
  • Next, add the crumbled stock cube, water, cubed ham and a generous dash of pepper, then bring to the boil. Stir well, cover with the lid and cook over a low heat for 20 minutes.
  • When the vegetables are cooked, check the seasoning and adjust if necessary, then keep warm.
  • Serve the hash in deep bowls, each topped with a fried egg

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