Ham and Egg Tater Tot Hash

Ham and Egg Tater Tot Hash on White Plate with Fork

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!


  • 2 tablespoons olive oil
  • 1 1/2 cups ham, diced
  • 1 pound Tater Tots, defrosted
  • 4 eggs
  • 1 cup shredded cheddar cheese



  1. Preheat oven to 375°F.
  2. Put the 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.
  3. Heat olive oil in an ovenproof skillet 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 the ham.
  4. Create 4 wells in the hash and break an egg into each hole. Sprinkle the whole thing with the cheese.
  5. Bake for 12 to 15 minutes or until the eggs are cooked to your liking (we like our nice and soft).
  6. 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!

Equipment We Used to Make This Recipe


Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Keywords: ham and egg tater tot hash, leftover ham and egg casserole, tater tot breakfast casserole