Breakfast for dinner? Yes, please.
I picked the first jalapeno out of our garden for this recipe! A little dude just 3 inches long but seemed ready and willing to enter this delicious dinner idea. Well, maybe the jalapeno wasn’t willing but what the heck! It was delicious!
This recipe has been adapted from River Tree Kitchen. I skipped on adding the extra butter, added a jalapeno and used one iron skillet instead of the two skillets suggested in the recipe.
Skillet Hash with Potato, Ham and Jalapeno
- 2 Tbsp oil
- Half a white onion, diced
- 2 cloves garlic, diced
- 1 jalapeno, seeds removed and diced
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb red, yellow or russet potatoes (I used red)
- 2 cups cooked ham chopped into bite-size pieces
- Fresh herbs to garnish, such as chives and parsley
- Dice your potatoes and add them to a large bowl. Fill it with water until all the potatoes are covered and soak for ten minutes. This removes some of the starch from the potatoes and allows them to crisp up faster.
- Take your diced onions, garlic and jalapeno and add it to a large skillet with the oil. Saute until fragrant.
- Add the potatoes and sprinkle paprika, salt and pepper on top. Cook for 15 minutes, stirring once every 5 minutes to scrape up the veggies that get stuck to the skillet.
- Once the potatoes start to brown, add the chopped ham. The ham, since pre-cooked, only takes about 5-8 minutes to crisp up like the potatoes so watch it closely. Keep scraping up all of those good juicy bits at the bottom of the pan! You won’t be disappointed!
- Top with fresh herbs from your garden and some shredded cheese. We shredded cheese and put it in the fridge, then forgot about it and ate the whole meal without the cheese. Whoops. It was still delicious.