Classic Ham Hash becomes an impressive breakfast drizzled with a Dijon Mustard Cream Sauce. A hearty breakfast that will WOW your crowd and a fantastic way to use up leftover ham.
If you’re a fan of hash recipes, don’t miss this one for Chicken Hash, with a Southwestern flair.
If I’ve said it once, I’ve said it a hundred times, if a recipe comes from a bed and breakfast, it’s pretty much guaranteed to be a winner. And who can argue with chopped potatoes, chopped ham, eggs and mustard cream sauce.
Use Yukon Gold potatoes for this recipe. They’re less starchy than Russet, and will hold up for a par-boil, and then fried with ham. Their creamy texture and sweet taste really compliment salty ham and sweet onion.
This recipe for Ham Hash is a great excuse to enjoy a hearty country-style breakfast on a lazy Sunday morning. Let’s take a look.
Ingredients You’ll Need
- Yukon Gold Potatoes: Yukon gold potatoes are a low starch potato. They’ll hold up better while frying than using Russet Potatoes.
- Diced Ham: Use either a fully cooked ham steak, or leftover ham.
- Milk: Whole milk will make a creamier mustard sauce than low fat milk.
- Onion
- Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, use a Poblano Pepper or a Green Bell Pepper.
- Dijon Mustard
- Butter and Neutral Oil. Canola or Vegetable oil work well here.
- Flour
- Hard Boiled Egg: Sliced
- Cilantro: For garnish.
- Step 1: In large skillet, heat butter butter until melted. Add par-boiled potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
- Step 2: While hash is cooking, make the mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce has thickened.
- Step 3: When hash is finished cooking, place in serving bowl. Pour mustard cream sauce over the hash and garnish with sliced hard-boiled eggs.
- Step 4: Serve at once. Nice with toast or try this with Fried Biscuits.
Variations
Top this ham hash with fried eggs instead of sliced hard-boiled eggs.
Tips For Success:
- Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
- Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
- Don’t Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don’t over cook them when boiling. They’ll get mushy when you try to crisp them in the skillet.
If you’re looking for leftover ham recipes, I hope you give this one a try. It was a hit on our table. The dijon mustard cream sauce alone is worth its weight in gold. Serve this Ham hash with toast or Fried Biscuits for a hearty country style breakfast.
More Recipes To Use Left Over Ham
- Baked Eggs and Avocado with Ham, Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven.
- Ham Salad Sandwich, I can't imagine a better way to use leftover ham than to make ham salad spread. A beautiful balance of salty ham, sweet pickle relish, enhanced with creamy mayo and crunchy onion and celery.
- Skillet Country Potatoes with Ham, Easy, 20-minute cook time, and a great way to start the day. Don't forget that fried egg to complete this hearty breakfast.
And if you love a good weekend breakfast recipe, don’t miss my category for Breakfast Recipes. You’ll find lots of eye-opening recipes, including the most popular on my site for this Traditional Western Omelette. A breakfast recipe everyone should have in their back pocket.
Hash recipes are the original skillet breakfast ideas. So if you’re looking for more, take a look at this one for Southwestern Chicken Hash.
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Ham Hash with Eggs With Mustard Cream Sauce
Ingredients
- 4 tablespoons butter divided
- 2 tablespoons neutral oil canola or vegetable oil work well here
- 1 ½ pounds potatoes peeled, par-boiled and cubed. About 3 large potatoes.
- 2 medium jalapeno seeded and chopped
- ½ pound Cooked ham steak cubed
- ½ whole sweet onion chopped
- 1 tablespoon flour
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 2 hard boiled eggs peeled and sliced
- 2 tablespoons cilantro chopped, for garnish
Instructions
- Peel, cube and par-boil the potatoes. Cook until potatoes are about half-way cooked through. Drain.
- In large skillet, heat 3 tablespoons of the butter and oil until butter is melted. Add potatoes, ham, jalapeno and onion. Cook over medium heat, using a wide spatula to scoop and turn the mixture over, until potatoes have browned.
- While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux.
- Once the roux is starting to turn color, add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick.
- When hash is finished cooking, place in serving bowl. Spoon the mustard cream sauce sauce over the middle of the hash and top with the sliced eggs. Serve at once.
- Nice with toast or Fried Biscuits.
Notes
- Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
- Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
- Don’t Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don’t over cook them when boiling. They’ll get mushy when you try to crisp them in the skillet.
Nutrition
Ham Hash with Mustard Cream Sauce …It’s What’s For Sunday Breakfast.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Great way to use leftover ham. Mustard sauce adds sooo much flavor
This hash looks delicious and I’ll need to get some cilantro and try it. I’ve never put sauce on hash but as a gravy kind of guy, I love the idea. I’d have to try a little with sauce and a little with a running yolked egg for a taste test,
We are going to my daughter’s apartment for Easter. This looks like a good take along dish her brother and my husband will love. As usual, I love your pictures. I need lessons and a better camera!