Leftover Gammon Hash

Make the most of your leftovers with this delicious leftover gammon hash recipe. It’s a quick and easy meal for a hearty breakfast or dinner, combining tender gammon, crispy potatoes, and yummy vegetables.

I love making meals with my leftovers, whether it’s Sunday lunch meat, veggies, or just something leftover after a midweek dinner. 

I hate waste, but it’s also a great way to save money and time. Cooking with leftovers is brilliant. 

A simple potato hash with your diced leftovers is perhaps the easiest way to use up leftovers, especially if you’ve got meat, potatoes and vegetables. 

Why I Love Leftover Gammon Hash

The main reason I like this leftover gammon hash is that it tastes incredible, but also:

• Leftover ham, or gammon has so much flavour, that it’s perfect for something like a hash. 
• Fried potatoes and ham with veggies is really nutritious and healthy. 
• It’s a quick and easy dinner perfect for hectic Monday nights. 
• The kids love it. 
• You really do just chop it all up and fry it together in one pan. It’s barely even cooking. 

When I make this Ham and potato hash recipe, I use: 

Butter – You can use olive oil or another cooking oil, but I love the flavour of butter. 

Leftover Gammon – Or ham.

Leftover Roast Potatoes

Leftover Vegetables – On this occasion I used parsnips, carrots and cauliflower. You can use anything though. Sprouts are brilliant in a Christmas hash. If you are short on veg, you could even cook and add some frozen peas. 

Pinch Salt and Freshly Ground Black Pepper

You’ll Also Need

All you need to make hash is a sharp knife, a chopping board, a large, non-stick frying pan and a spatula. 

You could also use a cast iron skillet or even cook it in your air fryer. See my air fryer corned beef hash recipe for tips. 

Step One

Dice the meat, potatoes and firmer vegetables into 1-2cm chunks. I chop the meat smaller if I have less so that you can still get some in every bite. 

Step Two

Melt the butter in a large frying pan over medium heat on the hob. 

Step Three

Add the meat and potatoes. Stir well until coated in butter. 

Step Four

Add the firmer vegetables and stir through. This is things like carrots and parsnips that will take longer to warm up and will hold together as they cook.

Step Five

Cook for 10 minutes, stirring often. 

Step Six

Add any softer vegetables like cauliflower which will break up as they cook. 

Step Seven 

Season with salt and pepper. 

If you want to add any other herbs or spices, do it now. 

Step Eight

Cook for 5 minutes, stirring often. 

Step Nine

Use a food thermometer to make sure the meat is over 75 degrees C before serving. 

Serving Suggestions

You can serve your cooked ham hash just as it is. But we often pop a fried egg on top. The yolk works brilliantly with the potatoes and gammon. A poached egg would be great too. Eggs are always good. 

You can also serve with your favourite sauces. My husband adds a bit of brown sauce, but ketchup is yummy too. 

Gravy is another option if you fancy a more traditional Sunday roast-type dinner. Personally, I don’t like gravy with gammon. 

Variations

This ham hash recipe is super easy, and pretty basic, which means that it’s fine just as it is, but also that you can add things, or do things a little differently. 

Add Whole Grain Mustard

Stir a tablespoon of wholegrain mustard through your hash before serving for a rich, spicy flavour that goes really with with ham. 

Add Onion

Fry a diced red onion in the butter for 5 minutes before adding the rest of your hash. 

Add Leftover Stuffing

If you have stuffing with your gammon or ham, and you’ve got some left, throw it in with the soft veggies and break it up with your spatula as you stir it in. 

Use Different Seasoning

Gammon hash has tons of flavour. Roast veggies and gammon are so flavourful that really you only need butter and salt and pepper. 

But if you want more, try things. I’d start with either a tablespoon of mixed herbs or smoked paprika because those are my go-to’s. 

Cajun seasoning would add something extra, and rosemary is always nice with pork. For a Mexican flavour, try some fajita seasoning. 

Change or Add Extra Vegetables

I’ve used carrots, parsnips and cauliflower, because the day I took the photos for this post, that’s what I had. 

But I’d use anything I had. Sprouts are perfect. Cabbage works. Brocolli adds a nice colour. 

If you don’t have enough veggies cook more, or add a handful or two of frozen vegetables. Frozen peas are a simple addition to add colour and bulk it out a little.