Southwestern Ham Hash is a comforting and hearty way to start the day! The one-pan meal is simple to make and is a killer way to use up any leftover ham you might have from your holiday gathering. Serves 4 to 6. 

Disclosure: This post is sponsored by Sprouts Farmers Market. As always, all opinions are my own. 

Say hello to the only breakfast recipe you need for all that leftover ham you’ll have on hand after Thanksgiving (and all the following holidays coming up!). 

When it comes to the holidays, there’s nothing easier than a delicious, juicy ham on the table. It’s actually one of the things I remember about the holiday season, whether it was Thanksgiving, Christmas, or a holiday brunch. 

Side photo of southwestern ham hash

I headed to my local Sprouts Farmers Market (you know how I like to roll) and picked up a No Sugar Uncured Spiral Sliced Ham to chow down on for holiday dinner (we eat Thanksgiving a few times over here – food blogger life has its perks!). This ham is rich, savory, and raised without any antibiotics. It’s an absolutely delicious centerpiece without any added sugar or preservatives, so you can feel good about using it as the main event for your holiday meal. 

There was always plenty of ham around during family gatherings in my childhood, and we were always trying to find new ways to use it!

Which is why I made a delightfully hearty and savory southwestern ham hash skillet. It’s an all-in-one meal so you not only have a simple method, but also only one pan to clean once it’s all gobbled up. 

Not only is the ham ideal for holiday meals, the leftovers can be the inspiration for so many different meals! This ham hash skillet is just the start. You can also make some baller sandwiches, egg rolls, fried rice, soups, and so much more!

For more savory breakfasts, check out these recipes: Savory Dutch Baby | Breakfast Croissant Sandwich | Mexican Bacon Egg & Cheese Biscuit | Ratatouille Humus Toast

Plate of southwestern ham hash image

this recipe’s must-haves

Be sure to have a chef’s knife and cutting board handy for the prep this recipe requires!

The only pan you will need is a cast iron skillet. 

Spiral sliced ham from Sprouts image

we’re making southwestern ham hash!

Saute Veggies

In a skillet over medium-high heat (I love to use cast iron personally), cook the potatoes, peppers, and onion until they are softened. Stir in the ham, garlic, and spices, cooking for about 1 to 2 minutes. The garlic should be fragrant at this time. 

Make Room for Eggs

Using a spoon, make wells in the hash for eggs. You can either make room for 4 or 6. 

Add eggs to the wells and sprinkle with cheese evenly. 

Overhead image of skillet hash


Bake for 8 to 10 minutes at 400˚F. The egg white should be set but the yolk should still be runny. 

Remove from heat and garnish with freshly ground black pepper and chopped cilantro. Serve warm.

Need some more inspiration for breakfast? Check out my breakfast recipes page!

Southwestern Ham Hash

Southwestern Ham Hash

Yield: Serves 4 to 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This one-pan meal is simple to make and is a killer way to use up any leftover ham you might have from your holiday gathering.


  • 2 tsp cooking oil (I used canola)
  • 1 lbs Yukon gold potatoes, diced into bite sized pieces
  • 1 small yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 jalapeno, diced
  • 1 1/2 cups Sprouts No Sugar Uncured Spiral Sliced Hams, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon chili powder
  • 4 eggs
  • 1/2 cup cheddar cheese, grated
  • Fresh cilantro roughly chopped


    1. Preheat the oven to 400˚F.
    2. In a medium skillet over medium high heat, warm oil. Once hot, add potatoes, bell pepper, onion, and jalapeno. Cook for about 7 to 8 minutes, stirring frequently, until the vegetables are softened and you can pierce the potato with a fork.
    3. Stir in ham, garlic, cumin, smoked paprika, pepper, salt, and chili powder. Cook for 1 to 2 minutes more, stirring frequently, until the garlic is fragrant.
    4. Remove from heat. Use a spoon to make 4 wells (you can also make 6 and use 6 eggs if you prefer!) in the hash mixture. Add eggs to the wells and sprinkle cheese over the vegetables.
    5. Bake for 8 to 10 minutes, until the egg whites are set but the yolks are still runny. Remove from the oven.
    6. Garnish with freshly ground black pepper and chopped cilantro. Serve immediately.

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