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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.
Course Main Course
Cuisine American
Keyword jalapeno ham hash, leftover ham recipe
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


  • 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


  • 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.


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