Equipment
Ingredients
Hash Base
- 350 g waxy potatoes (e.g., yukon gold), diced into 1cm cubes
- 150 g cooked ham, diced into 1cm cubes
- 100 g red bell pepper, diced
- 80 g yellow onion, diced
Fats & Seasoning
- 20 g unsalted butter
- 15 ml olive oil
- 2 g smoked paprika
- 3 g salt
- 1 g black pepper, freshly ground
Topping
- 4 large eggs
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 579 kcal
- Protein
- 32 g
- Carbohydrates
- 46 g
- Fat
- 31 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 1586 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 394 mg
- Potassium
- 1695 mg
- Calcium
- 113 mg
- Iron
- 4.5 mg
- Magnesium
- 113 mg
- Phosphorus
- 580 mg
- Zinc
- 3.4 mg
- Vitamin A
- 348 mcg
- Vitamin C
- 114 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 3.5 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.52 mg
- Niacin
- 0.7 mg
- Folate
- 71 mcg
- Water
- 124 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Dice the potatoes, ham, onion, and bell pepper into uniform 1cm (1/2 inch) cubes. Uniformity ensures even cooking.
Heat olive oil and butter in a large skillet over medium-high heat (approx. 190°C/375°F) until the butter foams.
Add the diced potatoes in a single layer. Cook undisturbed for 4-5 minutes to develop a golden crust, then stir and cook for another 3-4 minutes until tender-crisp.
Reduce heat to medium. Add the onions, peppers, and ham. Sauté for 5-6 minutes until the vegetables are soft and the ham has caramelized slightly. Season with smoked paprika, salt, and pepper.
Create four small wells (indentations) in the hash mixture using the back of a spoon. Crack an egg into each well.
Cover the skillet with a lid or baking sheet. Cook for 3-5 minutes until the whites are set but the yolks remain runny (or to preference). Target internal egg temperature of 74°C/165°F for full safety, or remove earlier for culinary preference.
Remove from heat immediately to stop cooking. Garnish with fresh chives and serve directly from the skillet.
Chef's Notes
- Use a waxy potato like Yukon Gold or Red Bliss; starchy Russets may disintegrate when stirred vigorously.
- Do not salt the potatoes immediately upon adding them to the pan; salt draws out moisture which inhibits browning. Season in step 4.
- If using leftover honey-baked ham, reduce the added salt, as the reduction of the ham juices will intensify the salinity.
- For a spicy kick, add a pinch of cayenne or red pepper flakes with the paprika.
Storage
Refrigerator: 2 days — Best eaten fresh. Reheated eggs will become rubbery.
Reheating: Reheat hash in a skillet until crispy; fry a fresh egg to serve on top.
Troubleshooting
Potatoes are burnt on the outside but raw inside
Cause: Heat was too high or potato cubes were too large
Fix: Add 2 tablespoons of water and cover tightly to steam them rapidly before adding other veg
Prevention: Keep dice size under 1cm and use medium-high, not high heat
Cultural Context
This dish is a derivative of the American 'Denver Omelet' flavor profile deconstructed into a hash. Historically, hashes were a method to utilize leftover Sunday roast meat and root vegetables, becoming a staple of diner culture and farmhouse breakfasts across the United States.
