Easy Family Recipes: Leftover Ham & Bacon Hash

Leftover Ham and Bacon HashThere always seems to be tons of leftover ham the day after Easter. This hearty hash will help you use the ham and make another fantastic dish in the process. If you're feeling spunky, add a couple of fried or poached eggs on top to round things out. Enjoy!

Leftover Ham and Bacon Hash

  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds yellow potatoes, diced
  • 8 ounces button mushrooms, quartered
  • 1 1/2 cups leftover ham or Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
  • 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
  • 2/3 cup jarred roasted red pepper, drained and roughly chopped
  • 3/4 cup fresh mozzarella cheese, cubed
  • 2-3 eggs, fried or poached to preference (optional)
  • 1/3 cup fresh basil leaves, thinly sliced

Heat oven to 425 F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.

Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.

Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.

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