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    Home » Recipes » Breakfast » Jalapeno Ham Hash (a favorite leftover ham recipe)

    LAST UPDATED: April 19, 2019 • FIRST PUBLISHED: April 23, 2014 By Toni Dash 12 Comments

    Jalapeno Ham Hash (a favorite leftover ham recipe)

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Whether making this with ham fresh from the deli or leftover holiday ham, Jalapeno Ham Hash is a flavor-packed one skillet recipe that leaves you wanting more! Sweet, salty and spicy, it’s great on its own or as a side dish. So good with an over easy egg on top!

    Jalapeno Ham Hash title image

    Despite having a list of lip-smacking Easter leftover recipes, another one popped to mind I had to try:  Jalapeno Ham Hash. When I was growing up I loved Corned Beef Hash. Of course it was from a can but I could not get enough of the tiny cubed potatoes and corned beef. It was not until I was an adult that I realize it could be made from scratch and frankly was completely different, and much more robust with flavor.

    I love dishes like hash as they incorporate different flavors and textures that make the dish interesting. We have a favorite post-Thanksgiving hash recipe that uses up turkey, stuffing and potatoes. It’s incredibly delicious and we plan for it as loyally as we do our standard Thanksgiving dinner recipes! One of the things we most love about it is a fantastic crunch thanks to slivered almonds.

    jalapeno ham hash

    The idea of sautéed jalapeno pepper and ham sounded fantastic to me. I learned last year with a few of my leftover dishes that ham marries well into spicier Mexican or Southwestern recipes (such as Cheesy Ham and Black Bean Nachos). Most of us only make a ham for the holidays so it’s not something we spend a lot of time experimenting with.

    As we’ve been enjoying redo’s of plates of Mashed Potato, Ham and Peas from Easter itself and of course ham sandwiches, I decided to sauté some of the abundant leftover ham with potatoes, onions, garlic, jalapeno with some smoked paprika and three in some roasted Pepitas for crunch. It’s a comfort food dish, and one that would be perfect with eggs for a hearty breakfast or paired with a salad for dinner. It’s complete in less than thirty minutes and will store well as a leftovers too!

    Jalapeno Ham Hash in cast iron skillet

     

    jalapeno ham hash

    Jalapeno Ham Hash

    A perfect dish for leftover holiday ham, or a reason to buy ham! This Jalapeno Ham Hash is simple to whip up with sultry, earthy spice from the jalapeno pepper and smoked paprika. Ready in less than 30 minutes.
    5 from 3 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6 Aproximately 6 cups hash (serves 6-8)
    Calories: 193kcal
    Author: Toni Dash
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    Ingredients

    • 1 ½ plus 1 tablespoon Olive Oil
    • ¾ cup Red Onion , chopped
    • 2 teaspoon Garlic Clove , diced (approximately 1 large clove)
    • ¼ cup fresh Jalapeno Pepper , seeded and diced (1 large pepper)
    • 2 cups New Potatoes , scrubbed and cut into ½ inch cubes (or into ½ inch wedges if very small)
    • 2 ½ cups Ham , chopped
    • ¼-1/2 teaspoon Hot Smoked Paprika
    • ½ Roasted and Salted Pepitas (pumpkin seed kernels)
    • Garnish: 2-3 tablespoons chopped Cilantro

    Instructions

    • In a heavy skillet heat 1 ½ tablespoons olive oil over medium-high heat. Add the onion, garlic and jalapeno. Sauté until onions begin to turn translucent (about 2 minutes). Remove from skillet and set aside.
    • Add the additional tablespoon of olive oil to the skillet. Add the potatoes. Stirring occasionally, allow the potatoes to cook until cooked (firm but not crunchy); 5-8 minutes. Do not stir constantly so the potatoes can form a crisp crust.
    • Add the ham to the skillet with the potatoes; stir to combine and heat the ham. Add back the onion, garlic and jalapeno along with the hot paprika. Stir to combine and warm everything evenly.
    • Stir in the pepitas and serve garnished with chopped cilantro.

    Nutrition

    Calories: 193kcal | Carbohydrates: 11g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 696mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 16.1mg | Calcium: 16mg | Iron: 0.9mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Gluten-Free Easter Leftovers Recipes
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. Lauren says

      December 26, 2020 at 10:27 am

      5 stars
      Was searching for recipes to use up leftover ham and came across this one. It looked delicious and I happened to already have all of the ingredients on hand (except the pepitas, which I left out). The recipe was easy to follow. I added some salt, pepper, onion powder, and garlic powder to the potatoes as they cooked, and served with a fried egg on top for an easy and delicious brunch! Will definitely be making this one again.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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