Ham and Potato Hash Browns

A crispy, savory breakfast or lunch favorite that is perfect for school lunchboxes. These ham and potato hash browns are hearty, flavorful, and easy to whip up! #BackToSchoolLunchbox #HealthyHashBrowns #EasyLunchIdeas #KidFriendlyMeals

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Cuisine American

Servings 4 servings

Calories 380 kcal

Equipment

Large non-stick skillet
Potato Masher
Pot

Ingredients

3 medium brushed potatoes peeled
1 cup shredded cooked ham
2 spring onions chopped
2 tbsp fresh parsley chopped
1 tbsp fresh sage optional
3 tbsp self-raising flour
3 large eggs
1/4 cup Parmesan cheese grated
2 tbsp milk or cream
2 tbsp olive oil
2 tbsp butter

Instructions

Cut the peeled potatoes into quarters. Place them in a pot of boiling water and cook until just tender (about 10–12 minutes). Drain and let cool completely.
In a large bowl, add the cooled potatoes and lightly mash them with a potato masher – you want a chunky, lumpy texture, not smooth. Stir in the shredded ham, chopped spring onions, parsley, sage (if using), flour, eggs, Parmesan, milk, and a pinch of salt and pepper. Mix until everything is well combined.
Heat half the olive oil and half the butter in a large non-stick skillet over medium heat. Drop about 1/3 cup of the mixture per hash brown into the pan, gently flattening each one with a spatula. Cook in batches for 2–3 minutes per side, until golden brown and crispy. Transfer cooked hash browns to a plate and keep warm. Repeat with the remaining oil and butter for the next batch. Serve warm.

Notes

Nutritional Estimates (per serving):
Calories: 380 kcal
Total Carbs: 25 g
Net Carbs: 22 g
Fats: 22 g
Protein: 18 g

Nutritional values are estimates and may vary based on exact ingredients used.