This Ham and Roasted Red Pepper Hash is the perfect way to use up leftover ham. And since most of the ingredients come from the freezer or pantry, it’s a great last minute go-to dish.
Fyi, it’s just as scrumptious for dinner as it is for breakfast!
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This is such a quick and easy way to use up leftover ham! It goes together in about 30 minutes with easy to find ingredients mostly from your pantry or freezer.
If you’re not familiar with roasted red peppers, they’re red peppers that have been roasted until the skins blister and blacken. Then they’re peeled and, in this case, packed in water and jarred.
They have a smoky flavor that regular red peppers just don’t have.
I usually find them in the same aisle as the pickles. Don’t let that weird you out, they aren’t pickled but for some reason Walmart thinks that’s the most logical place for them.
This hash recipe starts with heating some oil in a large skillet over medium high heat.
I was using coconut oil quite a bit but I’ve become a bit concerned with the amout of saturated fat it contains. Just 1 tablespoon has 12 grams of saturated fat! Yikes!
So lately I’ve been using sunflower oil. You use whatever you like best, just be sure it has a neutral taste.
When the oil is hot, throw in the hash browns. Stir them occasionally until they’ve lightly browned, around 10 minutes.
Then just toss in the rest of the ingredients.
Again, stir it occasionally until the ham is heated through and the onions are softened. Add salt and pepper to taste.
I like my hash with an egg or two and some toast. Nom nom nom!
Here are some other great breakfast recipes you might like:
- Tex-Mex Breakfast Skillet
- Healthy Make-Ahead Breakfast Sandwiches
- Maple-Sausage Pancake Bites
- Easy Sausage Gravy
- Slow Cooker Apple Pie Steel Cut Oats
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