Friends – this ham and potato skillet recipe is one of the easiest and fastest recipes we have on the website. The bonus to the ease of making this recipe is how darn tasty it is! At our household, both kids and adult look forward to eating this meal, which is a major win in our eyes! We frequently enjoy it for a quick weeknight meal. When we are doing a quick meal, we just take home a small ham steak to cut up for this meal. We almost always have these available at LGCM!
If you’re looking for a way to use up leftover ham from a Holiday gathering, this ham and potato skillet is an amazing way to accomplish your goal. However you choose to get your ham, just make sure you remove the rind (it gets a little too crunchy in this recipe) and cut it up into small pieces – you can do finely diced or small chunks, whichever sounds good to you. We like doing chunks so you get a good bite of ham!
Ham is the first ingredient for the recipe, but potatoes are also incredibly important. We used cooked yellow potatoes for this recipe which crisp up nicely, but you can also use red or Idaho potatoes for this recipe. It is important to cook the potatoes by either microwaving, baking, or boiling before you dice them and use them in this recipe to make sure they get crispy in the skillet. You can also purchase precooked and diced bagged potatoes if you’d like – it’s a great time saving hack!
It’s super easy to customize our ham and potato skillet to your own taste. If you would like to add more vegetables to the recipe, you can add more bell peppers or fire roasted corn to the recipe. If you’re using precooked bagged potatoes, you can buy the potatoes that come with peppers for a convenient way of adding vegetables. You can also spice up your ham and potato skillet by adding sliced jalapeño peppers or seasoning it with a touch of chili powder. Finally, let’s not forget cheese. If you’re a cheese lover, topping this recipe with shredded cheddar cheese is a no-brainer, so cheese it up!
We know some people may call this recipe a ham and potato hash, but we’re calling it a skillet because we almost always seem to eat this for dinner, and skillets are for dinner. If you’re eating this for breakfast or brunch (totally acceptable) you may want to add an egg or two to the ham and potato skillet. A neat trick to save dishes while you’re cooking is to make four small divots in the hash when it’s almost done cooking. Crack eggs into each hole, cover the skillet, and cook on medium-low for five minutes until the eggs white are set. Voila! Ham, potatoes, and eggs!
What do you think of our ham and potato skillet recipe? Are there any tweaks you would make? Let us know by leaving us a comment and rating below. Thanks for sharing your feedback!
PS – if you need ham cooking directions check out this recipe.
- 3 Tbsp Butter
- 1 Yellow Onion (small, diced)
- 2 lb Yellow Potatoes (cooked, cooled, and diced)
- 1 Red Bell Pepper (diced)
- 2 clove Garlic (minced)
- Kosher Salt
- Black Pepper
- 1 – 1.5 lb LGCM Smoked Ham (rind removed, cut into chunks, see note above)
- Parsley (chopped, for garnish)
Add butter to a large cast iron skillet and heat to medium heat. Once melted, add the yellow onion and cook for 2 minutes until fragrant.
Once fragrant, add in the potatoes, bell pepper, and garlic. Season with salt and pepper to your taste. Cook for about 5 minutes, stirring frequently over medium heat.
Add the ham and continue cooking over medium heat, stirring frequently. Cook for approximately 10 more minutes until it the ham is warmed, potatoes crisped, and vegetables soft.
Once the dish is cooked, remove from heat and garnish with chopped parsley. Enjoy!