Recipe: Skillet ham hash
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
- 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.
- 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.
- Add parsley, salt and pepper.
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