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A perfect breakfast or brunch meal, this hash is easy to make and is a great use of leftover ham.

Looking for a quick and easy one pan meal? This skillet ham hash combines colorful peppers and spices to pack a punch for a healthy meal guaranteed to satisfy.


  • 2 teaspoons olive oil
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 1 diced onion 
  • ½ cup lower-sodium, low-fat, diced ham (about 4 ounces), all visible fat discarded
  • 3 cups frozen, fat-free southern-style diced hash brown potatoes, thawed
  • ½ teaspoon salt-free Cajun or Creole seasoning blend
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes or until tender, stirring occasionally. Add ham. Cook for 1 to 2 minutes, or until heated through, stirring occasionally.
  2. Stir in the hash browns and seasoning blend. Cook without stirring for 4 minutes or until the bottom is golden brown. Stir to mix in golden-brown pieces and cook for another 4 minutes until the bottom is golden brown and the mixture is heated through.

  3. Add parsley, salt and pepper.

Serves 4

Next steps: 

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