When ham and potatoes are on hand, I use these best leftover ham and potato recipes ideas to choose the cooking method before I start seasoning or heating anything.
Each of the ham and potato leftover recipes answers a slightly different need, from fast skillet cooking to hands-off baking and planned leftovers.
The goal is a useful finished meal, not extra steps, so every section includes the cue that matters most for doneness or texture.
Table of Contents
Best Leftover Ham And Potato Recipes Ideas
Choose the Recipe by Method and Texture
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Use a skillet when browned edges and a fast sauce matter most.
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Choose an oven or casserole method for hands-off cooking and larger portions.
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Use a one-pot method when the starch should absorb the cooking liquid and seasoning.
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Keep fresh herbs, acid, or a crisp vegetable for the end when the main ingredients are rich.
These best leftover ham and potato recipes ideas are organized so the cooking method, doneness cue, and practical adjustment are visible before the longer instructions.
Why Leftover Ham and Potatoes Are the Ultimate Post-Holiday Combo
Leftover ham and potatoes are a match made in kitchen heaven. The salty, smoky flavor of baked ham pairs naturally with the mild, starchy comfort of potatoes. Together, they create a savory base that works in everything from creamy casseroles to hearty soups.
From a budget standpoint, this combination is hard to beat. After spending generously on a holiday meal, getting three or four additional dinners out of what you already have feels like a financial win. According to the USDA, reducing food waste saves the average family about $1,500 per year, and using your holiday leftovers is one of the easiest ways to contribute to that.
Beyond saving money, these recipes solve the weeknight dinner problem. Most leftover ham and potato recipes come together in one dish, require minimal hands-on time, and feed a family of four to six people without extra trips to the grocery store.
A practical advantage is that almost every recipe in this collection can be prepped ahead or frozen. That flexibility is gold during a busy holiday week when you want home-cooked meals without standing at the stove every night.
I have organized these recipes from classic comfort food to creative twists so you can pick based on what sounds good and what you have on hand. Each recipe includes a cost per serving estimate based on average grocery prices, which was something I noticed Budget Bytes does really well and wanted to include here.
Here is a quick overview of all seven recipes before we get into the details:
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Classic Cheesy Ham and Potato Casserole — the gold standard, about $1.50 per serving
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Creamy Ham and Potato Soup — rich and filling, about $1.25 per serving
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Ham and Potato Breakfast Hash with Eggs — perfect for brunch, about $1.75 per serving
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Scalloped Potatoes with Leftover Ham — elegant and creamy, about $1.40 per serving
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Ham and Potato Chowder — thick and freezer-friendly, about $1.30 per serving
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Loaded Ham and Potato Skillet — ready in 25 minutes, about $2.00 per serving
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Slow Cooker Ham and Potato Casserole — set it and forget it, about $1.45 per serving
Every recipe below has been tested in my own kitchen at least twice. I have noted the adjustments I made after the first attempt so you can skip the trial and error.
Complete Ham And Potatoes Recipes
1. Classic Cheesy Ham and Potato Casserole
Ingredients:
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3 cups leftover ham, diced into bite-sized pieces
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2.5 lbs Yukon Gold potatoes, peeled and diced
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1 cup sharp cheddar cheese, shredded
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups whole milk
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon ground mustard
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Salt and black pepper to taste
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1/4 cup panko breadcrumbs for the topping
Instructions:
Step 1: Preheat your oven to 375 degrees F and grease a 9×13 inch baking dish.
Step 2: Place the diced potatoes in a large pot, cover with water, and par-boil for 8 to 10 minutes. You want them fork-tender but not falling apart. Drain well and set aside.
Step 3: In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it smells lightly toasted. This is your roux, and it is the key to a thick, non-watery sauce.
Step 4: Slowly whisk in the milk, a half cup at a time, until smooth. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5: Remove from heat and stir in the garlic powder, smoked paprika, ground mustard, salt, and pepper. Fold in half the shredded cheese until melted.
Step 6: Gently combine the ham and potatoes in the prepared baking dish. Pour the cheese sauce evenly over the top.
Step 7: Sprinkle the remaining cheese and panko breadcrumbs over the surface. Bake for 25 to 30 minutes until bubbly and golden brown on top.
Step 8: Let it rest for 10 minutes before serving. This resting time helps the sauce set up so it does not run on the plate.
Serves: 4 | Time: 35 minutes | Method: Oven
My tip after testing: The first time I made this, I skipped the par-boiling step and the potatoes were undercooked at 30 minutes. Par-boiling is non-negotiable for even, tender results. This is one of those tips I picked up from Sally’s Baking Addiction, and she is absolutely right about it.
2. Creamy Ham and Potato Soup
This soup is what I reach for when the weather turns cold and I want something comforting without a lot of effort. It uses the same flavor base as the casserole but in a lighter, spoonable form.
Ingredients:
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2 cups leftover ham, diced
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4 medium Yukon Gold or Russet potatoes, peeled and cubed
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1 medium onion, chopped
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2 cloves garlic, minced
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3 cups chicken broth
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1 cup whole milk or half-and-half
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1/2 cup sour cream
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2 tablespoons butter
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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Chopped chives for garnish
Instructions:
Step 1: Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until translucent, about 5 minutes.
Step 2: Add the garlic and cook for 30 seconds until fragrant.
Step 3: Add the diced potatoes, ham, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are tender.
Step 4: Remove the bay leaf. Use a potato masher or the back of a spoon to lightly mash some of the potatoes directly in the pot. This naturally thickens the soup without needing a flour roux.
Step 5: Stir in the milk and sour cream. Cook over low heat for 3 to 5 minutes until warmed through. Do not let it boil after adding dairy or the soup may curdle.
Step 6: Season with salt and pepper to taste. Ladle into bowls and top with fresh chives.
Serves: 4 | Time: 35 minutes | Method: Stovetop
My tip after testing: If your soup turns out too thin, let it simmer uncovered for another 5 to 10 minutes. The liquid will reduce and concentrate the flavor at the same time. This was a fix I learned from a discussion on r/Cooking where someone struggled with watery soup.
3. Ham and Potato Breakfast Hash with Eggs
Ingredients:
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2 cups leftover ham, diced small
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3 medium Russet potatoes, diced into half-inch cubes
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1 small onion, diced
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1 red bell pepper, diced
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4 large eggs
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2 tablespoons olive oil
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1 tablespoon butter
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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Hot sauce for serving
Instructions:
Step 1: Par-boil the diced potatoes in salted water for 5 minutes, then drain thoroughly. This partial cooking ensures the potatoes get crispy on the outside without burning.
Step 2: Heat the olive oil in a large cast iron skillet over medium-high heat. Add the potatoes in a single layer and let them cook undisturbed for 4 minutes.
Step 3: Stir and add the diced onion and red bell pepper. Cook for another 5 minutes until the vegetables soften and the potatoes develop a golden crust.
Step 4: Add the diced ham, smoked paprika, garlic powder, salt, and pepper. Cook for 3 minutes until the ham is heated through and slightly crispy on the edges.
Step 5: Push the hash to the edges of the skillet to create four wells. Crack one egg into each well.
Step 6: Cover the skillet and cook for 4 to 5 minutes until the egg whites are set but the yolks are still runny.
Step 7: Serve directly from the skillet with hot sauce on the side.
Serves: 4 | Time: 35 minutes | Method: Skillet
My tip after testing: Do not skip drying the par-boiled potatoes before adding them to the skillet. Excess moisture is the enemy of crispiness. I pat mine with a clean kitchen towel and it makes a noticeable difference.
4. Scalloped Potatoes with Leftover Ham
Scalloped potatoes are the more elegant cousin of the casserole. Thinly sliced potatoes layered in a silky cream sauce with ham tucked between the layers. This is the dish I make when I want something that looks impressive with very little extra effort.
Ingredients:
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3 cups leftover ham, thinly sliced or diced
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3 lbs Russet potatoes, peeled and sliced 1/8 inch thick
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2 cups heavy cream
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1 cup whole milk
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1.5 cups Gruyere or sharp cheddar cheese, grated
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1/2 teaspoon ground nutmeg
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2 tablespoons butter for greasing the dish
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Salt and pepper to taste
Instructions:
Step 1: Preheat your oven to 375 degrees F and generously butter a 9×13 inch baking dish.
Step 2: In a bowl, whisk together the heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper.
Step 3: Arrange a layer of potato slices in the bottom of the dish, overlapping slightly. Scatter one third of the ham over the potatoes. Sprinkle with a handful of cheese.
Step 4: Repeat the layers two more times, finishing with a layer of potatoes on top.
Step 5: Pour the cream mixture evenly over the entire dish. Press down gently on the potatoes to submerge them.
Step 6: Sprinkle the remaining cheese on top. Cover tightly with aluminum foil.
Step 7: Bake covered for 45 minutes. Remove the foil and bake for another 20 minutes until the top is golden and the cream is bubbling.
Step 8: Let it rest for 15 minutes before slicing so the layers hold their shape.
Serves: 4 | Time: 35 minutes | Method: Skillet
My tip after testing: Slice your potatoes as evenly as possible. Uneven slices cook at different rates, which leads to some pieces being mushy while others are still firm. A mandoline slicer makes this step much faster and more consistent.
5. Ham and Potato Chowder (Freezer-Friendly)
This chowder is thicker and heartier than the soup in Recipe 2. I developed this version specifically to freeze well, which is something several forum users on Discuss Cooking said they struggled with when freezing dairy-based soups.
Ingredients:
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2 cups leftover ham, diced
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4 medium potatoes, peeled and cubed
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1 cup frozen corn
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cups chicken broth
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1.5 cups milk
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1/3 cup all-purpose flour
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3 tablespoons butter
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1 teaspoon dried thyme
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Salt and pepper to taste
Instructions:
Step 1: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
Step 2: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
Step 3: Gradually whisk in the chicken broth until smooth. Add the potatoes, ham, corn, and thyme.
Step 4: Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
Step 5: Stir in the milk and cook over low heat for 5 minutes until heated through. Do not boil.
Step 6: Season with salt and pepper. For a thicker chowder, mash a few potato pieces against the side of the pot and stir.
Serves: 4 | Time: 35 minutes | Method: Stovetop
Freezing instructions: Let the chowder cool completely, then transfer to freezer-safe containers, leaving an inch of space at the top for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove over low heat.
My tip after testing: If you plan to freeze this, hold back a little on the milk. Dairy can separate slightly during freezing. I add a splash of fresh milk when reheating to restore the creamy texture.
6. Loaded Ham and Potato Skillet
This is my 25-minute weeknight rescue recipe. It has all the flavors of a loaded baked potato combined with savory ham, all in one skillet. I created this on a night when I had 30 minutes to get dinner on the table and it has been a staple ever since.
Ingredients:
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2 cups leftover ham, diced
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4 medium potatoes, diced (skins on for extra texture)
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1 cup shredded cheddar cheese
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4 slices bacon, cooked and crumbled (optional)
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1/2 cup sour cream
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2 green onions, sliced
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
Instructions:
Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until golden and crispy.
Step 2: Add the diced ham, garlic powder, smoked paprika, salt, and pepper. Cook for 3 minutes until the ham is heated through.
Step 3: Sprinkle the shredded cheese evenly over the top. Cover the skillet for 2 minutes until the cheese melts.
Step 4: Top with dollops of sour cream, crumbled bacon, and sliced green onions.
Step 5: Serve directly from the skillet. No need to transfer to a plate unless you want to.
Serves: 4 | Time: 35 minutes | Method: Skillet
My tip after testing: Using leftover baked potatoes instead of raw ones cuts the cooking time in half. If you have leftover potatoes from the holiday meal, this is the perfect place to use them.
7. Slow Cooker Ham and Potato Casserole
I added this recipe after seeing multiple forum posts on r/Cooking and Discuss Cooking where users asked for slow cooker versions of leftover ham recipes. Community meals, church potlucks, and busy families all benefit from a recipe you can dump in the slow cooker and walk away from.
Ingredients:
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3 cups leftover ham, diced
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2 bags (30 oz each) frozen diced hashbrown potatoes, thawed and excess moisture squeezed out
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1 can (10.5 oz) cream of chicken soup (or see gluten-free modification below)
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1 cup sour cream
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1.5 cups sharp cheddar cheese, shredded
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1/2 cup melted butter
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1 small onion, finely chopped
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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1 cup crushed Ritz crackers for topping
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2 tablespoons melted butter for the topping
Instructions:
Step 1: Grease your slow cooker insert with non-stick spray or butter.
Step 2: In a large bowl, combine the thawed hashbrowns, diced ham, chopped onion, cream of chicken soup, sour cream, melted butter, garlic powder, pepper, and 1 cup of the shredded cheese. Mix until well combined.
Step 3: Transfer the mixture to the slow cooker and spread it into an even layer.
Step 4: Cook on low for 4 to 5 hours or on high for 2 to 3 hours. The edges should be bubbly and the center should be hot throughout.
Step 5: In a small bowl, combine the crushed crackers with 2 tablespoons of melted butter. Sprinkle over the top along with the remaining cheese.
Step 6: Cover and cook for another 15 to 20 minutes until the cheese melts and the topping is golden.
Serves: 4 | Time: 35 minutes | Method: Slow cooker
Choosing the Right Potatoes for Your Leftover Ham Dishes
Yukon Gold potatoes are a dependable for casseroles, soups, and chowders. They have a naturally creamy texture and hold their shape well during cooking. Their thin skin means you do not even need to peel them if you are short on time.
Russet potatoes are the best choice for scalloped potatoes because they slice cleanly and absorb cream sauce beautifully. They are also ideal for breakfast hash because their high starch content creates that crispy exterior we all want.
Frozen hashbrowns are the ultimate shortcut. They work wonderfully in the slow cooker recipe and any casserole where you want to save 15 minutes of prep. The key is thawing them first and pressing out the excess water with paper towels or a clean kitchen towel.
If you are packing leftovers for lunch the next day, many of these recipes reheat beautifully. Check out our collection of easy lunch recipes for work for more ideas on repurposing leftovers.
Essential Tips for Perfect Leftover Ham and Potato Recipes Every Time
After testing every recipe in this article multiple times, plus reading through hundreds of forum posts from home cooks dealing with common problems, I have compiled the tips that make the biggest difference.
Master the par-boil. Par-boiling means partially cooking potatoes in boiling water before adding them to your recipe. For diced potatoes, 8 to 10 minutes is usually right. For thin scalloped potato slices, you can skip par-boiling entirely since the extended bake time will cook them through.
Get the sauce consistency right. If your cream sauce is too thin, let it cook for another 2 to 3 minutes before pouring it over your dish. A properly thickened sauce should coat the back of a spoon and leave a clear line when you run your finger through it. This is called the nappe consistency in culinary terms.
Deal with oversalted ham. Holiday hams can be quite salty, and that saltiness transfers to your dish. To balance it, add a splash of cream, a pinch of sugar, or serve with a starchy side like rice or bread to absorb the saltiness. You can also rinse diced ham under warm water before using it.
Prevent sauce from curdling. If your sauce separates or looks grainy during baking, it is usually because the oven temperature is too high or you used low-fat milk. Use whole milk or heavy cream, and never let dairy-based dishes boil after the dairy has been added.
Let it rest before serving. Every baked recipe in this collection needs a 10 to 15 minute resting period after it comes out of the oven. This allows the sauce to thicken and set up, so your casserole holds its shape when you scoop it.
Make-Ahead, Storage, and Freezing Instructions
One of the best things about leftover ham and potato recipes is that most of them can be made ahead, stored, and even frozen. Here is everything you need to know about getting the most life out of each dish.
Refrigerator storage: Most cooked ham and potato dishes will last 3 to 4 days in the refrigerator when stored in an airtight container. The flavors actually deepen overnight, which is why I often make the casserole a day ahead and reheat it for dinner.
Make-ahead prep: You can assemble any of the casserole recipes up to 24 hours in advance. Cover tightly with plastic wrap and store in the fridge. When ready to bake, add 5 to 10 extra minutes to the baking time since the dish will be cold from the refrigerator.
Reheating instructions: For oven reheating, cover the dish with foil and bake at 350 degrees F for 20 minutes, then remove the foil for the last 5 minutes to crisp the top. For microwave reheating, cover with a damp paper towel and heat in 60-second intervals, stirring between each one.
Freezing instructions: The chowder and the slow cooker casserole freeze best. Assemble the casserole without the cracker topping, wrap tightly in a layer of plastic wrap followed by aluminum foil, and freeze for up to 2 months. Add the topping fresh when you bake it.
Gluten-free modification: Replace the all-purpose flour in the roux with an equal amount of gluten-free flour blend. For the slow cooker recipe, substitute the cream of chicken soup with a gluten-free version or make a quick sauce from scratch using cornstarch as the thickener instead of flour.
Dairy-free modification: Substitute whole milk with unsweetened almond milk or oat milk. Replace butter with a dairy-free alternative like vegan butter or olive oil. Use dairy-free cheese shreds for the topping, though be aware they melt differently and may not get as bubbly.
When I compare best leftover ham and potato recipes ideas, I look first at whether the protein, starch, and sauce finish at the same time; that one decision prevents most dry meat, broken sauces, and uneven texture.
For cooked food and leftovers, follow the USDA leftovers and food-safety guidance for prompt chilling, shallow storage, and thorough reheating rather than relying on smell or appearance alone.
A second way to use best leftover ham and potato recipes ideas is to prep the slower component first, keep moisture adjustments small, and add delicate vegetables, dairy, or crisp toppings only when their texture can be protected.
For another practical dinner, see oven-baked potatoes, oven-baked sweet potatoes, or easy ground beef dinners.
Frequently Asked Questions
What is the easiest way to cook ham and potatoes?
Choose the one-pan or sheet-pan method when speed and cleanup matter most. Read the doneness cue before starting so neither ingredient waits on the other.
Which vegetables work with ham and potatoes?
Use vegetables with a similar cooking time, or cut slower vegetables smaller. Broccoli, peppers, onions, spinach, peas, and green beans are practical choices.
How long do cooked ham and potatoes keep?
Refrigerate the finished dish promptly in a shallow airtight container and use it within the USDA leftovers window.
How should I reheat ham and potatoes?
Reheat only the portion needed over moderate heat. Add a spoonful of liquid for rice, pasta, or meat, and uncover briefly when a crisp surface needs restoring.
Wrapping Up the Ham And Potatoes Recipe Guide
These best leftover ham and potato recipes ideas make it easier to turn ham and potatoes into a complete meal without guessing about ratios, doneness, storage, or the order of the steps.
Choose one of the ham and potato leftover recipes for tonight, then save a different method for the next time the same ingredients need a new direction.