This crisp breakfast hash is a brilliant use for leftover cooked gammon, though diced gammon steak works just as well. Gammon Rub adds sweet mustard warmth to the potatoes and meat while the eggs turn it into a complete meal.

It is designed for lazy weekends, but the one-pan method is simple enough for supper too.

🧾 Ingredients

• 500g cooked potatoes, cut into 2cm cubes
• 300g cooked gammon or gammon steak, diced
• 1½ tbsp Gammon Rub
• 1 red pepper, diced
• 4 spring onions, sliced
• 2 tbsp olive oil
• 4 eggs
• 1 tsp cider vinegar, optional

🍴 Instructions

1. Heat 1 tbsp oil in a large heavy frying pan over medium-high heat.
2. Add the potatoes and cook for 8–10 minutes, turning occasionally, until crisp and golden.
3. Add the gammon, red pepper and Gammon Rub. Cook for another 6–8 minutes until the pepper softens and the gammon browns.
4. Stir through most of the spring onions and the cider vinegar if using.
5. In a second pan, heat the remaining oil and fry the eggs until the whites are set and the yolks remain soft.
6. Top the hash with the eggs and remaining spring onions. Serve immediately.

⏱️ Timings

• Prep: 10 minutes
• Cook: 20 minutes
• Serves: 2 generously

🥗 Serving Suggestions

Serve with grilled tomatoes, wilted spinach or a spoonful of brown sauce.

💛 Why This Recipe Works

Cooked potatoes become crisp fastest when left undisturbed between turns. Vinegar lifts the sweet, salty flavours and keeps the hash from feeling heavy.

🛒 Get the Blend

Make this recipe with our Gammon Rub.

🔥 More Gammon Rub Recipes

• Honey-Mustard Gammon Rub Roast with Orange
• Gammon Rub Steaks with Fresh Pineapple Salsa
• Gammon Rub, Leek & Potato Traybake
• Creamy Gammon Rub Pasta with Peas & Leeks
• Gammon Rub, Cheddar & Spring Onion Quiche

Shop Gammon Rub →

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