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Add diced potatoes to a medium pot. Cover with water and add a pinch of salt. Bring to a boil and let cook until potatoes are just tender, about 5-7 minutes. Drain and rinse with cold water. Skip this step if using leftover roasted potatoes.
Meanwhile heat oil in a large well seasoned cast iron or nonstick skillet over medium heat. Add onion and pepper, and cook until softened, about 8 minutes. Add diced ham and cook until it begins to get crispy. Stir in chili powder, garlic, salt and pepper
Move the mixture to the edges of the pan and melt the butter. Add the potatoes, and cook until starting to get crispy. Flip the potatoes with a spatula and cook on the other side.
Stir hash together and season to taste with additional salt and pepper.
Serve and top with a fried egg, if desired.