Leftover baked ham hash is the perfect breakfast for dinner sort of thing you need to make to use up leftover holiday ham. Diced ham, potatoes, an onion cooked until golden in a cast iron skillet with some whole grain mustard.

I am still here!

Spring break has come and gone. Mike, the kids, and I had a little staycation. No trips for us this year.

We celebrated Easter.

Now, I am left with all the leftovers, which is a good thing.

All the old timers here know that I love leftover ham sliders.

These little guys are baked in the oven with Swiss cheese and  little spicy mustard.

I have also made them on croissants with everything bagel seasoning.

Choose your own adventure.

I also have a giant list of recipes that can use up your leftover eggs and ham too.

In case that is something you are looking for currently.

I tested out this recipe right after St. Patrick’s Day with some corned beef instead of baked ham.

They are interchangeable FYI.

Leftover baked ham hash starts out with, you guessed it, leftover baked ham.

You can also use diced country ham. Not sliced deli ham. You want the thick cut here.

Next, you will need the following:

• 1/2 an onion
• 2 cups diced  baby potatoes
• olive oil
• butter
• salt and pepper
• whole grain mustard

Fry up the potatoes in the olive oil.

Add the ham, onion, and butter. Cook until the ham until it’s caramelized on all sides.

Adjust the salt and pepper to taste. Mix in the mustard.

I like to finish the recipe off with a little sprinkling of fresh dill and parsley.

You can totally skip that if you do not have them on hand.

A traditional hash can be served with your choice of eggs on the hash or on the side of the hash.

I prefer a nice fried egg or over-easy egg. The yolk adds to the full on comfort of this dish for me.

Mike would prefer a few cheesy scrambled eggs.

To each their own.

I hope this leftover baked ham hash recipe gives you some inspo and takes the meal planning burden off your shoulders.

Leftover Baked Ham Hash

Yield: Serves 2-3

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Leftover holiday baked ham is cooked until golden with baby potatoes, onion, and whole grain mustard in one cast iron skillet.

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Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cups diced baby potatoes
• 1 cup diced baked ham or thick cut country ham
• 1/2 small yellow onion, diced
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 heaping tsp whole grain mustard
• a few pinches of fresh dill and parsley

Instructions

1. Heat a medium cast iron skillet over medium. Add olive oil. Once shimmering, add the potatoes. Cover with a li and cook for 5-7 minutes mixing occasionally until potatoes start to get golden and tender.
2. Remove the lid. Add the ham, onion, and butter. Mix until butter melts and combines. Cook until the ham starts to caramelize. When the potatoes are cooked through and tender, mix in the mustard.
3. Cook for a minute or two over low heat. Adjust salt and pepper to taste. Add the fresh herbs if you are using them.
4. Remove from heat and serve with hot sauce and your choice of eggs.

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