Fast and Easy Ham Hash for Two (or a Crowd)
My Inspiration for Ham Hash Two Ways
A few years – ok, maybe more than a FEW years-we visited Biltmore Estate and stayed at the Village Hotel right after it opened. We were the first people to stay in our room, which is kinda cool. Anyway, our package came with breakfast in their cafe, and my husband, who is a notoriously picky eater, was worried he wouldn’t find anything to eat that wasn’t “fru-fru”. So we sit down and he sees ham hash on the menu and he decides that it has a lot of ingredients he likes, so he would try it. It was fried diced potatoes, diced ham, cheese, and an egg, all served in a tiny little individual cast iron pan. When he cut into the egg, it dropped down and was cooked by the hot cast iron. Long story short, it became his favorite breakfast! He loved it so much, he asked me to recreate it at home.
The first thing I did was order some Pampered Chef 5.5” cast iron pans. Of course, I ordered enough for a brunch party with ten of our closest friends! lol Then I got to work.
Ham hash ingredients
Diced potatoes – I use gold or russet, and I don’t peel them, so I scrub them really well with a brush first. If you are using small pans, one medium potato goes pretty far for two people, but you can also make this in a large skillet and use about one potato per person, depending on the size of the potatoes.
Your favorite ham – Use something with lots of flavor and dice it around the same size as the potatoes.
Shredded cheese – I usually use cheddar, freshly grated is best, but bagged works fine. Use your favorite. I have also used Mexican blend leftover from taco night.
Egg – large, one per person, cooked over easy in a separate pan.
Seasoned salt – optional, but delicious. I love Pampered Chef’s seasoning salt.
Salt and pepper to taste – freshly ground, of course!
Butter and olive oil for cooking and flavor
Prep the Ingredients
Try to make them all about the same size so they cook evenly. I like them both crispy, so I leave skin on the potatoes. Freshly shred the cheese. You can use pre-shredded cheese, but freshly shredded will melt better ( no cellulose in freshly grated cheese!).
Cook Individual Servings of Ham Hash
Add butter and olive oil to cast-iron skillets heated over medium heat. Add the diced potatoes, seasoning salt, and pepper, and fry until crispy on the outside and soft on the inside. Stir occasionally. Add the ham and cook until slightly brown and crispy on the outside. Start cooking the egg in a separate pan. Salt and pepper the egg.
When the egg is almost ready, sprinkle the cheese over the potatoes and ham (as much as you prefer) and let it melt.
Top with the egg.
Serve immediately using pretty hot pads to protect your table (bonus – no extra dishes to do!).
When you break the egg, it runs over the potatoes and ham and cooks from the heat of the cast iron pan. YUMMM!
Cooking Ham Hash for a Crowd
If you are making these for a crowd or don’t have small cast iron pans, measure with your heart! I still make the eggs separately. Sometimes I put them on top in the cast iron pan, or if I want a prettier table presentation, I’ll pile potatoes, ham, and cheese on the plate and put the egg on top of that. This larger cast iron pan option is probably easier for hearty appetites as well, depending on the size of your individual pans.
Ham Hash FAQs
I don’t like ham! What else can I use?
Use your favorite protein! I haven’t tried other proteins, but you could easily swap out the Ham for bacon, sausage, chorizo, or whatever you have on hand!
What if I don’t have a cast iron pan?
I would use it as a great excuse to buy one!!! However, any pan will work. Just be sure to pick a size large enough for the amount you are making.
Ham Hash isn’t just for breakfast or brunch either! This dish makes a fabulous lunch or dinner as well! Let me know how you like it, and if you make it with other proteins!
Ham Hash for Two or a Crowd
Equipment
- 2 small cast iron pans 1 large cast iron pan for a crowd
- 1 small nonstick pan for eggs
- 1 spatula
- 1 knife
- 1 cutting board
- 2 hot pads to serve
Ingredients
- 1 medium to large gold or russet potato scrub well and dice
- 1 medium piece of ham leftovers are great here!
- 4 tablespoon shredded cheddar freshly shredded melts best but bagged will do
- 2 large eggs
- 2 teaspoon seasoning salt substitute salt and pepper or any seasoning of your choice
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
Instructions
- Scrub and dice potatoes. Dice ham around the same size as the potatoes for more even cooking.
- Melt butter and a drizzle of olive oil in warm indvidual cast iron pans.
- Add the potatoes and season. Cook until crip on the outside and cooked through the inside.
- Add the ham and cook until outside is browned. Start cooking the two overeasy eggs in the other pan.
- Sprinkle with cheese and top with the egg. Serve using hot pads to protect your table.
