Best 20 Ham Hash Recipes

CHEESY HAM AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

HAM AND HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter.
• Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C).
• Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture.
• Bake in oven until eggs are set, 25 to 30 minutes.

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

HASH BROWNS WITH HAM

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

EASY HAM HASH

Steps:

• In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, Parmesan cheese, mustard, Worcestershire sauce, horseradish and pepper. , Spoon into a greased 11x7-in. baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and cheese is melted.

EASY HAM AND POTATO HASH

Steps:

• Heat oil in large skillet over medium-high heat until sizzling.
• Add cubed potatoes and the last six ingredients to pan.
• Fry potatoes until golden brown and fork tender, stirring occasionally.
• Then add the butter and diced onion. Mix.
• When the onion has softened slightly, add the ham to the pan and mix again to combine.
• Once heated through sprinkle the cheese over hash.
• Serve when cheese has melted.

HASH BROWN HAM QUICHE

Steps:

• Press hash browns between paper towels to remove excess moisture. Grease a 9-in. pie plate with 2 teaspoons butter. Press hash browns onto the bottom and up the sides of plate. Drizzle with remaining butter. , Bake, uncovered, at 425° for 20-25 minutes or until edges are browned. , Combine cheeses and ham; spoon into the crust. In a large bowl, beat the eggs, cream and seasoned salt; pour over ham. , Reduce heat to 350°. Bake, uncovered, for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

CREAMY HAM & BROCCOLI HASH BROWNS CASSEROLE

Steps:

• preheat oven to 350 F stir together hashbrowns and cheese in a large bowl add pepper and melted butter.
• mix well.
• add brocolli and ham.
• stir to mix.
• add sour cream and cream of mushroom soup (undiluted).
• stir until all ingredients are well mixed.
• spoon mixture into a 9x13 inch baking dish coated with cooking spray.
• sprinkle evenly with paprika.
• bake at 350 for 1 hour or until bubbly.

SWEET POTATO AND HAM HASH

Steps:

• In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

CHEESY HAM 'N' HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, onion, and bell pepper in hot oil until onions are translucent, about 5 minutes. Transfer vegetables to a large bowl.
• Stir hash brown potatoes, ham, cream of chicken soup, sour cream, about 3/4 cup Cheddar cheese, and about 3/4 cup Parmesan cheese into vegetables. Spread potato mixture into the prepared baking dish. Sprinkle remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese over potato mixture.
• Bake in the preheated oven until bubbly and cheese is melted, 40 to 45 minutes. Let stand for 5 minutes before serving.

HAM AND SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
• Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
• Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

CHEESY HAM AND BROCCOLI HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350°F. Coat 9x13 baking dish with nonstick cooking spray. Chop frozen broccoli (thaw in microwave a bit if needed, but don't cook through). Chop/dice ham. In a large bowl, mix together soup, sour cream, and pepper. Stir in cheese (1.5 Cups), hash browns, broccoli, and ham until well combined. Spoon evenly into baking dish. Top with remaining 1 Cup of cheese. Bake uncovered for 45 to an hour (until bubbly & the cheese starts becoming golden brown). Allow to rest for at least 5 minutes before serving. Season with additional salt and pepper to taste. Garnish with additional sliced green onion if desired.

HASH BROWN HAM AND CHEESE QUICHE

Steps:

• In a large skillet, saute the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press onto the bottom and up the sides of a greased 9-in. pie plate. , In the same skillet, saute the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust., Bake at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHEESY HAM HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Lightly grease a 9 x 13 inch baking pan.
• In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese.
• Sprinkle with Parmesan cheese.
• Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.
• Serve immediately.

HASH BROWN HAM QUICHE

Steps:

• Press hash brown between paper towels to remove excess moisture.
• Grease a 9":pie plate with 2 teaspoons butter.
• Press hash browns onto the bottom and up the sides of plate.
• Drizzle with remaining butter.
• Bake, uncovered, at 425 for 20 to 25 minutes or until edges are browned.
• Combine cheeses and ham and spread on top of hash browns.
• Whisk eggs, whipping cream, and seasoning salt until combined and pour over ham and hashbrown mixture.
• Reduce heat to 350. Bake uncovered for 20 to 25 minutes or until a knife inserted near the center comes out clean.
• Let stand 10 minutes before serving.

HASH BROWNS HAM QUICHE

Steps:

• Get out the excess moisture by pressing the hash browns between paper towels.
• Grease a 9-inch pie plate.
• Press hash browns onto the bottom and up the sides of the pie plate.
• Drizzle hash browns with melted butter.
• Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
• Mix together the cheeses and ham; pour onto crust and spread evenly.
• In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
• In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
• Let stand 10 minutes before cutting and serving.

CHEESY HAM 'N' HASH BROWNS CASSEROLE

Steps:

• Preheat oven to 350F degrees.
• In a large saucepan, melt margarine; stir in flour.
• Add milk all at once--cook& stir until bubbly; cook 1 minute more.
• Remove from heat& stir in cheese& mustard.
• Set aside.
• Place half of the ham in an ungreased 2-quart casserole dish.
• Top with half of the hash browns& half of the cheese sauce.
• Spread the spinach on top of the cheese layer.
• Repeat layers with remaining ham, potatoes& cheese.
• Bake uncovered for 30 minutes, or until heated through.

CRISPY SKINNED CHESAPEAKE BAY ROCKFISH WITH HAYMAN SWEET POTATO, VIRGINIA COUNTRY HAM AND BLUE CRAB HASH, MELTED LEEKS AND MEYER LEMON BUTTER

Steps:

• Preheat oven to 350 degrees F.
• For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm.
• For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside.
• In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish.
• For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
• In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired.

HAM AND CHEESE HASH BROWN CUBES RECIPE BY TASTY

Steps:

• On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
• Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
• On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
• Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
• Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
• Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
• On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
• Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
• Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
• Serve immediately.
• Enjoy!

HAM AND HASH BROWN CASSEROLE CHEESY

Steps:

• 1. Preheat oven to 375*F. Lightly grease a 9x13 inch baking dish.
• 2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• 3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
• My Note: I made it this past weekend. He loved it. Instead of using the sharp cheddar, I used medium cheddar. I also added 1/4c red bell peppers, 1/4c green bell peppers, and 1/4c onions, and 1/4c mushrooms. Also after I serve this onto a plate, I grate some fresh parmesean cheese to give it a little kick. The peppers added such a wonderful flavor to this dish. This is going to be a favorite for a long time.
• Don't subsitute cream of chicken or celery soup for the cream of potato. It's a key ingredient and worth the trip to the market to get it if you don't have it on hand.
• I did cover loosely with foil after about 20 minutes when it looked like the edges were browning too early, but next time I'm just going to let it go. I didn't think a cup of ham would be enough or that this would actually serve 12, but it was just right. I used diced hash browns instead of the shreds, and shredded parmesan from a bag instead of the shaker can. Next time I might throw in some chopped jalapenos or green chiles for more zip -- bacon crumbles would be good too. Breakfast burrito idea for leftovers also sounds fabulous!
• I made this for a church group and got rave good reviews, and many recipe requests. I agreed with other reviewers that it was very salty, if you can use any low sodium ingredients do so. To the reviewer whose results were soupy, I wonder if you might have used ready to serve, rather than condensed soup. Thanks for the reviewer this recipe! This is an addition to my original review. I recently made this again, I omitted the Parmesan cheese, instead topping it with an additional handful of cheddar. This eliminated the salt problem! Wonderful stuff, try it you will be pleased!