This speedy recipe for Ham and Egg Tater Tot hash is an easy one pan brunch or supper dish, and a great way to use up leftover Easter ham!
We are one short week away from Easter Sunday, which means we are one short week and a day away from potentially having leftover Easter ham!
And I am already full of ideas for how to use up those leftovers, starting with this easy peasy ham and Tater Tot casserole, filled with tender baked eggs and covered with melty cheese. OH YES.
What are Tater Tots?
Tater Tots are basically potatoes that have been chopped up into teeny pieces, seasoned and fried, and then frozen and put in your supermarket freezer section just waiting for you to come and get them.
I love a Tater Tot in its natural state, all warm and crispy from the oven, but I’ve also found if you thaw them out and smoosh them a little, you have perfect little potato cubes that are just right for hash or a speedy soup…or a Tater Tot breakfast casserole like this one!
We are talking a smooshed Tater Tot base, mixed in with bite sized chunks of ham, eggs cracked into the middle, covered with shredded cheddar cheese and baked up until everything is the right amount of melty and crispy and perfect.
Ingredients You’ll Need For Your Ham and Egg Tater Tot Hash!
- Olive oil
- Tater Tots
- Shredded cheddar cheese
Yep, only 5 ingredients stand between you and breakfast happiness!
Here’s How To Make Ham and Egg Tater Tot Hash!
Preheat your trusty oven to 375°F.
Put a pound of defrosted Tater Tots in a bowl and lightly mash them with the back of a spoon or a potato masher until they are broken up a bit.
Heat a couple tablespoons of olive oil in an ovenproof skillet (a cast iron skillet is PERFECT if you have one) over medium high heat. Add the tots and cook them until they are lightly browned – smoosh them down with the back of a spatula, let them brown and then flip them over in sections.
Stir in a cup and a half or so of diced ham.
Create 4 wells in the hash with the back of a spoon and break an egg into each hole. Sprinkle the whole thing with a cup of shredded cheddar cheese, and then pop this deliciousness into the oven.
Bake for 12 to 15 minutes or until the eggs are cooked to your liking (we like our nice and soft).
Scoop out around each egg to give each person an equal amount of hash and an egg. Serve with hot sauce and ketchup on the side!
More Tips For Making Ham and Egg Tater Tot Hash!
When I get a craving for this and I don’t have any ham leftovers, I buy an 8 ounce boneless ham steak (usually near the bacon in your grocery store) and chop it up.
Yep! Just make sure it is shredded and melts well. Swiss or Monterey Jack or even mozzarella will work.
I usually pop the bag in the fridge to defrost overnight, but they will usually thaw out in a couple of hours on the countertop, especially if you spread them in a single layer on a cookie sheet.
This is of course a perfect breakfast or brunch recipe, but we also think it’s a pretty fabulous comfort food supper.
Don’t forget to nab yourself that leftover ham!