This potato and bacon hash is a hearty, comforting skillet meal made with golden potatoes, savory turkey ham, tender onions, smoky baked beans, and plenty of melted cheese. It is simple enough for a relaxed breakfast or brunch but filling enough to serve as an easy family dinner.
The combination of crispy potatoes and creamy, cheesy beans makes every bite satisfying, flavorful, and wonderfully comforting.
Why You’ll Love This Recipe
- Big, comforting flavor: Crispy potatoes, savory turkey ham, smoky paprika, and melted cheese work beautifully together.
- Simple ingredients: Everything comes together with everyday pantry and refrigerator staples.
- Easy skillet cooking: Most of the recipe is prepared in one frying pan, making cleanup simple.
- Family-friendly: The mild seasoning and cheesy beans make this an easy meal for the whole family.
- Halal-friendly: Turkey ham is used instead of pork bacon.
Ingredients
Potatoes
- 500 g potatoes, peeled and chopped into 1.5 cm cubes
- 2 tablespoons oil
- 8 turkey ham rashers
- 1 small onion, chopped into small chunks
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Cheesy Beans
- 2 x 400 g tins baked beans in tomato sauce
- 1 teaspoon smoked paprika
- ⅛ teaspoon white pepper
- 100 g grated mixed cheese
To Serve
- A good pinch of black pepper
- 2 spring onions, finely chopped
Instructions
- Place the chopped potatoes in a saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
- While the potatoes cook, heat ½ tablespoon of oil in a large frying pan over medium-high heat. Add the turkey ham and cook for about 5 minutes, turning once, until lightly crisp. Transfer to a chopping board.
- Drain the potatoes well once they have finished simmering.
- Add the remaining 1½ tablespoons of oil to the same frying pan and heat over medium heat.
- Add the drained potatoes in a single layer. Cook for 4–5 minutes, moving them as little as possible so they develop a golden-brown exterior.
- Turn the potatoes with a spatula. Add the chopped onion, salt, black pepper, and garlic powder. Continue cooking for about 5 minutes, turning occasionally, until the onion softens.
- Chop the cooked turkey ham into small pieces. Add it to the potatoes and stir everything together. Cook for another 1–2 minutes, then turn off the heat.
- Meanwhile, place the baked beans, smoked paprika, and white pepper in a saucepan. Heat over medium heat, stirring occasionally, until hot. Reduce the heat to very low to keep them warm.
- Stir half of the grated cheese into the warm beans. Mix gently until the cheese melts into the beans, then remove from the heat.
- Divide the potato mixture between four plates. Spoon the cheesy beans alongside the potatoes.
- Sprinkle the remaining cheese over the beans. Finish with black pepper and chopped spring onions, then serve immediately.
The original recipe uses a similar sequence of simmering the potatoes, browning them in the skillet, preparing the seasoned beans separately, and finishing with cheese and spring onions.
Tips & Tricks
- Cut the potatoes evenly: Keeping the cubes around 1.5 cm helps them cook at roughly the same rate.
- Do not overcrowd the skillet: A single layer gives the potatoes more contact with the hot pan and helps them brown.
- Avoid moving the potatoes too much: Let them sit for a few minutes before turning so a golden crust can form.
- Drain thoroughly: Excess water can prevent the potatoes from becoming nicely browned.
- Use halal-certified turkey ham: Check the package label to ensure the product meets your dietary requirements.
- Choose a good melting cheese: Cheddar, mozzarella, or a mild cheese blend works well.
- Want more vegetables? Add diced bell peppers, mushrooms, spinach, or sweetcorn.
- For extra spice: Add a pinch of chili flakes or cayenne pepper to the beans.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop, Skillet
- Cuisine: British-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when using halal-certified turkey ham, baked beans, and cheese
Notes
For a heartier breakfast, serve this hash with fried or poached eggs. You can also add a simple green salad or roasted vegetables for a more complete meal.
If you prefer a stronger smoky flavor, increase the smoked paprika slightly. For a milder version, use regular paprika instead.
For the most authentic halal-friendly adaptation, use turkey ham in place of pork bacon and check all packaged ingredients for halal certification.
Nutrition
Approximate nutrition per serving:
- Calories: 520 kcal
- Protein: 24 g
- Carbohydrates: 58 g
- Fat: 22 g
Nutrition values are estimates and can vary depending on the brands and exact ingredients used.
FAQ
Can I make potato and bacon hash with turkey ham?
Yes. For a halal-friendly version, turkey ham is an excellent substitute for pork bacon. It adds a savory, slightly smoky flavor while keeping the recipe pork-free.
Can I use leftover cooked potatoes?
Yes. Leftover boiled potatoes can make this recipe even faster. Cut them into cubes and add them directly to the skillet, reducing the cooking time until they are golden and crisp.
What cheese is best for cheesy beans?
Cheddar, mozzarella, or a combination of melting cheeses works well. A mixed cheese blend gives the beans a creamy texture and rich flavor.
Can I add eggs to this hash?
Absolutely. Fried, poached, or scrambled eggs make a delicious addition and turn the dish into a more substantial breakfast or brunch.
How do I make the potatoes crispy?
Use a wide skillet, keep the potatoes in a single layer, and avoid stirring them constantly. Letting them sit against the hot pan for several minutes helps create a crisp golden exterior.
Is this recipe halal-friendly?
Yes, when prepared with halal-certified turkey ham and other halal-appropriate ingredients. The pork bacon in the source recipe has been replaced with turkey ham for this version.
Storage
Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate for up to 3 days.
Freezer: The potato and turkey ham mixture can be frozen in an airtight freezer-safe container for up to 2 months. For best texture, freeze the cheesy beans separately if possible.
Reheating: Reheat the hash in a skillet over medium heat until piping hot. Add a small splash of oil if the potatoes appear dry. Reheat the beans gently in a saucepan or microwave, stirring before serving.
Similar Recipes
Potato and Bacon Hash with Cheesy Beans
Ingredients
Potatoes
- 500 g potatoes peeled and chopped into 1.5 cm cubes
- 2 tablespoons oil
- 8 turkey ham rashers
- 1 small onion chopped into small chunks
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Cheesy Beans
- 2 x 400 g tins baked beans in tomato sauce
- 1 teaspoon smoked paprika
- ⅛ teaspoon white pepper
- 100 g grated mixed cheese
To Serve
- A good pinch of black pepper
- 2 spring onions finely chopped
Instructions
- Place the chopped potatoes in a saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.
- While the potatoes cook, heat ½ tablespoon of oil in a large frying pan over medium-high heat. Add the turkey ham and cook for about 5 minutes, turning once, until lightly crisp. Transfer to a chopping board.
- Drain the potatoes well once they have finished simmering.
- Add the remaining 1½ tablespoons of oil to the same frying pan and heat over medium heat.
- Add the drained potatoes in a single layer. Cook for 4–5 minutes, moving them as little as possible so they develop a golden-brown exterior.
- Turn the potatoes with a spatula. Add the chopped onion, salt, black pepper, and garlic powder. Continue cooking for about 5 minutes, turning occasionally, until the onion softens.
- Chop the cooked turkey ham into small pieces. Add it to the potatoes and stir everything together. Cook for another 1–2 minutes, then turn off the heat.
- Meanwhile, place the baked beans, smoked paprika, and white pepper in a saucepan. Heat over medium heat, stirring occasionally, until hot. Reduce the heat to very low to keep them warm.
- Stir half of the grated cheese into the warm beans. Mix gently until the cheese melts into the beans, then remove from the heat.
- Divide the potato mixture between four plates. Spoon the cheesy beans alongside the potatoes.
- Sprinkle the remaining cheese over the beans. Finish with black pepper and chopped spring onions, then serve immediately.
- The original recipe uses a similar sequence of simmering the potatoes, browning them in the skillet, preparing the seasoned beans separately, and finishing with cheese and spring onions.
Notes
- For a heartier breakfast, serve this hash with fried or poached eggs. You can also add a simple green salad or roasted vegetables for a more complete meal.
- If you prefer a stronger smoky flavor, increase the smoked paprika slightly. For a milder version, use regular paprika instead.
- For the most authentic halal-friendly adaptation, use turkey ham in place of pork bacon and check all packaged ingredients for halal certification.
Conclusion
This potato and bacon hash is the kind of comforting meal that proves simple ingredients can create something incredibly satisfying. Golden potatoes, savory turkey ham, smoky beans, and melted cheese come together in a skillet-friendly recipe that works beautifully for breakfast, brunch, or a quick family dinner.
With a few basic ingredients and straightforward steps, you can have a warm and filling meal on the table without complicated cooking. Use halal-certified turkey ham and cheese, add your favorite toppings, and make this cozy hash your own.