I’m working on cooking without recipes. Last week, I tried my hand at a Slow Cooker Tuscan Stew without following a recipe, and I was very pleased with the results. Last night, I threw together a hash, something I’ve never made before. I’ve seen meat and potato hash made on several cooking shows, though, and I always thought the ones that ended up being finished off in the oven with eggs on top looked delicious.


I had a few slices of leftover ham, and after having a fairly late lunch yesterday, no one was in the mood for a heavy dinner. It was the perfect opportunity to try my hand at hash. I made a basic version of the dish — diced potatoes, onion, red pepper, diced ham and eggs.


Next time I do this, I’ll add more vegetables; I’m thinking that green pepper and baby spinach would have been nice additions. The hash was quite tasty as it was, but adding the goodness of extra veggies would make it a more rounded meal. This could have been made with leftover steak or chicken, too, and with either, mushrooms and garlic would have been great additions.


Here’s the recipe I used for my hash. Once you read through it, you’ll see how easy it would be to customize it for your taste.



  • 3 tablespoons olive oil
  • 5 medium potatoes, peeled and cut into small cubes (I had three red potatoes and two russets in mine because that’s what I had on hand)
  • 1 medium onion, diced
  • 4 slices of ham
  • 1 red bell pepper, diced
  • salt and pepper
  • 4 eggs


  1. Preheat oven to 400 degrees F.
  2. Heat a large oven-proof skillet (cast iron is great for this) over medium heat.
  3. Add olive oil to hot skillet and allow oil to get hot.
  4. Add potatoes, onion and pepper and cook, season with salt and pepper, and cook, stirring frequently until potatoes are almost fork tender.
  5. When potatoes are just about fork tender, make four wells evenly spaced in the potato mixture, and crack one egg into each well.
  6. Put the skillet into the oven.
  7. Check the dish frequently and when the eggs are cooked the way you like them, remove from oven and serve.

My notes

  • I overcooked the eggs. I would have liked runnier yolks so it would have run over the entire hash on my plate.
  • If you don’t have an oven-proof skillet, you can make it all on the top of the stove. Fry the eggs in a separate pan and place on top of the potatoes before serving.

I have a feeling I’ll be throwing together many variations on hash now that I’ve got the basic idea. Do you make hash? What goes in yours?

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