Midwestern Meat and Potato Hash
At the heart of America lies the Midwest region, twelve states known for their comfort food that reigns supreme. When temperatures are cool and days are short, nothing compares with enjoying an aromatic home-cooked meal to warm your soul – where nothing is more comforting than meat and potato hash. This American recipe (dating back to the 1800s) combines diced or chopped meats with tender potatoes in a delicious one-pan meal that delivers flavor without breaking the bank or taking up much time or space on your table!
Our recipe provides ample evidence of its adaptability as it meets contemporary culinary preferences.
Midwestern meat and potato hash can be traced back to a corned beef hash, a meal created for leftover corned beef, potatoes, and vegetables that originated in New England. Over the years, it has evolved, becoming prevalent on restaurant menus and weekend brunch tables across America and even catering specifically to Midwestern palates. Today it can also be tailored to accommodate individual preferences. For example, our take incorporates diced ham without losing its signature flavors!
"Craving comfort food? Try our Easy Ham & Potato Midwest Hash recipe! With only a few simple ingredients, it's a filling and delicious breakfast, lunch, or dinner meal! #midwesthash #comfortfood #hamandpotatoes" #GlutenFree #Recipe #CookingGfreeDeliciously @GfreeDelicious
This Ham and Potato Midwest Hash recipe is easy to fix, even for beginner cooks. It makes a good breakfast even better and is perfect as a light lunch or brunch side dish. The hash comes together in less than 30 minutes and is great for using any leftover holiday ham. We recommend serving it with boiled, fried, or poached eggs, leafy greens, avocado slices, and toasted gluten-free bread!
When eating it in America’s Heartland, you’ll want to finish it off the way many Midwesterners do by serving it smothered in white sauce!
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Breakfast Hash Variations
Our basic recipe can be gussied-up with many tasty options. Because you are your own best chef, be brave by trying one or more of the following suggestions.
Make it More…Quick & Easy:
- Swap out fresh potatoes for 1-1/2 to 2 cups of thawed frozen diced potatoes (found in the grocery freezer aisle).
- Not into dicing ham? Diced, precooked ham is available in small convenience-size packages at most grocery stores. One package contains plenty for making this dish, plus a bowl of our ham and cheese macaroni pasta salad.
- Elevate the flavor and sneak in some veggies. Add 1-1/2 to 2 cups of thawed frozen peas and carrots. Salt and pepper to taste. Top with 1/2 cup gluten-free breadcrumbs lightly tossed with one tablespoon of melted butter. Place the mixture into a buttered oven-safe casserole, then bake in a preheated 400°F oven until the breadcrumbs are golden brown and the potatoes are crunchy around the edges.
Cajun:
Swap out some of the salt and thyme (if using) for a dash of Cajun (or Creole) seasoning. To elevate the taste even more, create a Cajun Hash Casserole. Dump the cooked hash into an oven-safe baking dish. In a small bowl, whisk 1/2 cup sour cream or Greek yogurt with 1/2 cup heavy cream and a sprinkle of salt and pepper, then pour and spread the mixture on top of the hash. Top the casserole with 3/4 cup of shredded cheddar cheese. Then bake in a preheated 400°F oven until the cheese is bubbly. Before serving, garnish with fresh parsley. Yum!
Hash & Eggs:
Follow the recipe above, only using a cast iron skillet. Crack four eggs on top and bake in a 400°F oven until the eggs are cooked to the desired consistency.
Garlic & Green Onions:
Replace the chopped sweet onion with three to four sliced green onions (scallions) and add about one teaspoon of minced garlic. To add a pop of color, half a medium red bell pepper diced before adding it does the trick. Once the hash is done, sprinkle a half cup of grated Havarti or cheddar cheese and a bit of chopped parsley over the top before serving!
Veggie Up the Hash:
To make it Vegan, skip the ham and stir in chopped kale, broccoli, or cauliflower florets with the potatoes, onions, and seasonings.
Meal Prep in Advance:
Save precious time when making the meal by getting the prep work out of the way beforehand. For example, chop up the onions (or veggies), potatoes, and ham the night before.
- To pre-prep the potatoes and keep them from turning brown after cubing, store them in water in the fridge. When ready to use, drain and pat them dry before sliding them into the skillet.
- You can also use leftover boiled, baked, or roasted potatoes. When using precooked potatoes, dice them per the recipe. Then, lightly brown them as the onions cook before adding the ham and seasonings to finish the dish.
- Thawed, diced frozen potatoes from the grocer’s freezer aisle also work great for making hash.
Storage:
- Put leftovers in an airtight container (or individual serving-size containers) and keep them in the refrigerator (40°F or below) for no more than three to four days. We recommend storing leftovers in microwave-safe glass containers. Remove the lid before zapping on medium power for about one minute. If necessary, reheat further at 20-30 second intervals until your desired temperature is reached. Individual serving-size containers are perfect for grab-and-go lunches for work or school.
- You can freeze ham and potato hash for extended cold food storage for one to two months. Transfer the cooled hash to an airtight container, vacuum seal bags, or a freezer-safe zipper-top bag. When closing and sealing, remove as much air as possible. Freeze, leaving about ½-inch headspace at the top.
For more healthy recipes that you can make in advance, check out our round-up of ideas in the Meal Prep Collection!
A versatile, filling comfort food with lasting appeal…
This delicious modern twist on Midwestern ham and potato hash is versatile, filling, and a tribute to comfort food’s lasting appeal. Be it a breakfast, weeknight dinner, or leisurely weekend brunch; this dish will warm both body and soul alike from its first bite to its last! So, step away from the outdoor chill, pull up a chair, and indulge yourself with this dish for a hearty meal that delivers nostalgia from yesteryear – Midwestern comfort at its finest.
At its heart, Midwestern ham and potato hash is an enjoyable dish that honors its agricultural heritage. But, regardless of the meat you choose – made with tender browned potatoes, simple spices, and aromatic herbs for maximum comfort – it’s an adaptable recipe that can easily suit your preferences.
In summary:
Start this tasty dish by browning diced potatoes in a large skillet with sweet onion and garlic, bell pepper, or any other vegetables you prefer before incorporating the ham or meat of your choice along with your chosen herbs and spices. Continue stirring everything until potatoes become slightly crispy and fork-tender before serving hot topped with an egg and alongside crusty bread and a fresh leafy salad!
No matter where your roots may lie, try this ham and potato hash for an irresistibly comforting meal – your taste buds will thank you!
Thanks for stopping by. Have a happy time cooking!
XXO
Kymberley
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Easy Ham & Potato Midwest Hash
EQUIPMENT
- 1 Large non-stick or cast-iron skillet
- 1 Cutting Board
- Utensils (Cooks Knife, Measuring Cups & Spoons, heat-proof Spatula or Large Spoon)
INGREDIENTS
For the Ham & Potato Hash
- 2 medium Red Potatoes* diced into 1/4-inch cubes
- 1 small sweet Onion diced
- ¾ cup pre-cooked Ham* diced into 1/4-inch cubes (or substitute any other pre-cooked meat)
- 1-1/2 tablespoons grapeseed oil or substitute bacon drippings
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- Optional ingredients diced carrots or other veggies, minced garlic, a pinch of dried Thyme or fresh herbs
For the White Sauce (Béchamel)
- 3 tablespoons gluten-free All-Purpose Flour
- 3 tablespoons unsalted Butter or dairy-free butter
- 1-1/2 cups milk or non-dairy alternative
- Salt and Pepper to taste
- Nutmeg optional
INSTRUCTIONS
To make the Ham & Potato Hash
- Heat a generous drizzle (about one tablespoon) of grapeseed oil over medium heat in a heavy non-stick skillet.1-1/2 tablespoons grapeseed oil
- Once hot, add the diced potatoes and onion. Mix well, frequently stirring and turning, for about 7-9 minutes, until the onions start turning translucent.2 medium Red Potatoes*, 1 small sweet Onion
- If necessary, add a drizzle of grapeseed oil (no more than 1/2 tablespoon) to the skillet, then add the ham, stirring to combine—season with salt, freshly ground black pepper, and additional seasonings, spices, or fresh herbs. Cook until the potatoes are fork-tender, and the ham bits and onions start turning golden brown.3/4 cup pre-cooked Ham*, 1/4 teaspoon Salt, 1/8 teaspoon Black Pepper, Optional ingredients
- Serve as is with boiled, fried, or poached eggs, leafy greens, avocado slices, and toasted gluten-free bread, or top it with white Béschamel sauce to eat it Midwest style!
To make the White Sauce (Béchamel)
- Heat the butter over medium until just melted – don’t brown it. When melting butter on medium heat, be careful that no brown spots appear; do this quickly or risk burning!3 tablespoons unsalted Butter
- Once the butter has fully melted, whisk the gluten-free flour into the butter until uniform paste forms; this combination is known as a "roux."3 tablespoons gluten-free All-Purpose Flour
- Continue whisking the roux for a minute or two to thoroughly cook the flour while being careful not to burn the mixture. Tiny bubbles should appear.
- Gradually add milk, constantly whisking to avoid lumps. Bring the mixture to a boil while whisking it regularly. Reduce heat to low and allow the sauce to simmer for several minutes to thicken up, stirring every few minutes to prevent sticking at the bottom of the pot. Once the sauce has thickened, season to taste with salt, pepper, and nutmeg. If you notice the sauce becoming too thick, add more milk until its desired thickness has been reached, or continue simmering the sauce until your desired thickness has been attained.1-1/2 cups milk, Salt and Pepper, Nutmeg
- Serve ladled over hash to suit.
KITCHEN NOTES
Make it More…Quick & Easy:
- Swap out fresh potatoes for 1-1/2 to 2 cups of thawed frozen diced potatoes (found in the grocery freezer aisle).
- Not into dicing ham? Diced, precooked ham is available in small convenience-size packages at most grocery stores. One package contains plenty for making this dish, plus a bowl of our ham and cheese macaroni pasta salad.
- Elevate the flavor and sneak in some veggies. Add 1-1/2 to 2 cups of thawed frozen peas and carrots. Salt and pepper to taste. Top with 1/2 cup gluten-free breadcrumbs lightly tossed with one tablespoon of melted butter. Place the mixture into a buttered oven-safe casserole, then bake in a preheated 400°F oven until the breadcrumbs are golden brown and the potatoes are crunchy around the edges.
Cajun:
Swap out some of the salt and thyme (if using) for a dash of Cajun (or Creole) seasoning. To elevate the taste even more, create a Cajun Hash Casserole. Dump the cooked hash into an oven-safe baking dish. In a small bowl, whisk 1/2 cup sour cream or Greek yogurt with 1/2 cup heavy cream and a sprinkle of salt and pepper, then pour and spread the mixture on top of the hash. Top the casserole with 3/4 cup of shredded cheddar cheese. Then bake in a preheated 400°F oven until the cheese is bubbly. Before serving, garnish with fresh parsley. Yum!Hash & Eggs:
Follow the recipe above, only using a cast iron skillet. Crack four eggs on top and bake in a 400°F oven until the eggs are cooked to the desired consistency.Garlic & Green Onions: Replace the chopped sweet onion with three to four sliced green onions (scallions) and add about one teaspoon of minced garlic. To add a pop of color, half a medium red bell pepper diced before adding it does the trick. Once the hash is done, sprinkle a half cup of grated Havarti or cheddar cheese and a bit of chopped parsley over the top before serving!
Veggie Up the Hash:
To make it Vegan, skip the ham and stir in chopped kale, broccoli, or cauliflower florets with the potatoes, onions, and seasonings.
Meal Prep in Advance
Save precious time when making the meal by getting the prep work out of the way beforehand. For example, chop up the onions (or veggies), potatoes, and ham the night before.- To pre-prep the potatoes and keep them from turning brown after cubing, store them in water in the fridge. When ready to use, drain and pat them dry before sliding them into the skillet.
- You can also use leftover boiled, baked, or roasted potatoes. When using precooked potatoes, dice them per the recipe. Then, lightly brown them as the onions cook before adding the ham and seasonings to finish the dish.
- Thawed, diced frozen potatoes from the grocer’s freezer aisle also work great for making hash.
Storage:
- Put leftovers in an airtight container (or individual serving-size containers) and keep them in the refrigerator (40°F or below) for no more than three to four days. We recommend storing leftovers in microwave-safe glass containers. Remove the lid before zapping on medium power for about one minute. If necessary, reheat further at 20-30 second intervals until your desired temperature is reached. Individual serving-size containers are perfect for grab-and-go lunches for work or school.
- You can freeze ham and potato hash for extended cold food storage for one to two months. Transfer the cooled hash to an airtight container, vacuum seal bags, or a freezer-safe zipper-top bag. When closing and sealing, remove as much air as possible. Freeze, leaving about ½-inch headspace at the top.
Nutrition
Recipe Card with Nutrition powered by WP Recipe Maker
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