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.
Course Main Course
Keyword jalapeno ham hash, leftover ham recipe
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 6Aproximately 6 cups hash (serves 6-8)
Author Toni Dash
1 ½plus 1 tablespoon Olive Oil
¾cupRed Onion, chopped
2teaspoonGarlic Clove, diced (approximately 1 large clove)
¼cupfresh Jalapeno Pepper, seeded and diced (1 large pepper)
2cupsNew Potatoes, scrubbed and cut into ½ inch cubes (or into ½ inch wedges if very small)
2 ½cupsHam, chopped
¼-1/2teaspoonHot Smoked Paprika
½Roasted and Salted Pepitas(pumpkin seed kernels)
Garnish: 2-3 tablespoons chopped Cilantro
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.