Hammy Hash

Hammy Hash

Lola 0

"High-quality ingredients make this homey favorite extraordinary. For a weekend brunch, this dish sure hits the spot. Complete your brunch with strong coffee and toast with fresh jam."

Ingredients 50 m {{adjustedServings}} servings 453 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat to a simmer, and cook until potatoes are tender. Drain and set aside.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir in onion and cook until onions are golden in color, about 8 minutes. Add the ham and continue to cook and stir until the ham begins to brown. Transfer to a bowl and set aside.
  3. Heat remaining 2 tablespoons oil in the same skillet. Add the drained potatoes and saute until browned. Season with salt and pepper to taste. Stir in ham mixture and the parsley. Cook all together for a few more minutes and serve hot, topped with dollops of sour cream.
Tips & Tricks
Pork Schnitzel with Dipping Sauce

What's cooking in San Antonio? Heavenly schnitzel with creamy sauce.

Just Ham and Eggs

This is fuss-free food at its finest.

Rate recipe

Your rating


Reviews 22

  1. 32 Ratings


Okay, I would place my rating for this recipe at 4 and a half stars. The taste of this meal is absolutely incredible, and I'm fourteen and I found the recipe fairly easy to make (the part where they nail you is prepping up the stuff to cook). Now, I took off half of a star because the taste is one that grows on you. After too much, you'll want to push the plate away, good as it is. I also used Black Forest Ham, which added a nice, fancy touch to it. Also used more onions because I'm an onion addict. All in all, tasted great, but don't put too large a portion on people's plate and tell them not to do the same. Instead, save uneaten portions for leftovers and eat it slowly.

I'm nuts too...

Any recipe that my picky kids will eat deserves 5 stars, although I did sub onion powder for the onions so that they would eat it ;). I made this for breakfast, added white pepper, wrapped them in a warmed tortilla...YUMMY!! Thanks Lola!

Anna Mae

This is a good base recipe for using up leftover ham. I've made it now several times after coming home from a 12 hour work day. It's fast and good. I usually have quite a bit more ham so I add what I have. Sometimes I put in a cup or so of frozen corn or peas. I never use the sour cream...other wise I follow the basic recipe pretty much. There are never any leftovers. Thanks!