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Ham hash with mustard cream sauce. Recipe for left over ham.

Ham Hash with Eggs in Mustard Cream Sauce

A beautiful and delicious way to use left over ham. 
Course Breakfast Recipes
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 455kcal
Author Lea Ann Brown


  • 3 tablespoons butter
  • 3 tablespoons vegetable oil
  • 3 large potatoes peeled,cooked and cubed (I did not peel the potatoes)
  • 1 medium jalapeno seeded and chopped
  • 1/2 pound ham chopped
  • 1 tablespoon yellow sweet onion fine minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 4 hard boiled eggs peeled and sliced
  • 2 tablespoons cilantro chopped, for garnish


  • In large skillet, heat butter and oil until butter is melted. Add potatoes, ham jalapeno and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
  • While hash is cooking, make 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 is thick. Add sliced eggs to sauce, but do not stir.
  • When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.