One-Pan Leftover Ham and Potato Hash

One-Pan Leftover Ham and Potato Hash served in a white and blue dish sprinkled with chilli flakes and coriander
  • 4 servings
  • 40 minutes to prepare
Print This


  • 1 tbsp olive oil
  • 20g butter
  • 1 medium red onion, sliced
  • 400g thickly sliced leftover ham, cut into bite-size chunks
  • 10 cooked new potatoes, cut in half
  • 10 cooked leftover sprouts, shredded
  • 2 sprigs of fresh thyme
  • 1/4 tsp chili flakes
  • 3 medium eggs
  • sunflower oil for frying eggs


1 Put the olive oil in a large frying pan and cook the red onion for 3-4 minutes until soft.

2 Add the potatoes, butter, thyme and chili flakes and keep frying over a medium heat for about five minutes.

3 Put in the chopped ham and sprouts and keep frying it all for 10 minutes, until it is nicely browned and starting to stick to the pan a little.

4 Spoon on to warm serving plates.

5 Wipe out the pan and fry the eggs in the sunflower oil.

6 Put them on the hash and serve with brown sauce.