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Ham Hash With Sweet Potatoes & Thyme

Ham Hash With Sweet Potatoes & Thyme

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

If you have a pound of ham plus potatoes and a few seasonings, you can whip up this brunch classic!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1772 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
  2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHRIS4FOOD
15

CHRIS4FOOD

4/3/2005

At first I was weary of this...but it was sooo good!, I didn't change a thing. The ketchup mixture is awesome!!! I made it exactly as it said and my entire family just loved it!

Cathy G.
10

Cathy G.

8/31/2006

This was very good and very colorful using both kinds of potatoes. I did precook the cubed potatoes just a bit before I added them to the skillet since we do like our potatoes soft. I am not a fan of dijon mustard but I couldn't even tell it was in there.

Brandy Lee
10

Brandy Lee

1/12/2006

I asked my husband to rate this. We didn't think this was bad, but we didn't think it was very good either. It definitely needs something with more substance -- some more flavor. If I try this again, I'll oven roast the potatoes (in bigger pieces), add some garlic and rosemary to the ham mixture, and toss it all together.

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