Breakfast Hash
Ingredients
3 1/2 Tbsp butter, divided
1 medium red bell pepper, chopped (1 1/4 cups)
1/2 cup chopped yellow onion
1 (20 oz) pkg. refrigerated shredded hash brown potatoes
8 oz. chopped cooked ham*
6 large eggs, lightly beaten to blend whites and yolks
Salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese
2 Tbsp chopped parsley
Breakfast Hash – Made with pre-shredded hash brown potatoes, rich eggs and ham, flavorful cheddar, fresh bell pepper, onion and herbs. It’s a comforting, casserole-like, all cooked in one skillet, homestyle dish that everyone will love!
Instructions
Melt 3 Tbsp butter in a 12-inch cast iron skillet (or other heavy skillet) over medium-high heat.
Add bell pepper and onion and saute 3 minutes.
Toss potatoes in with the bell pepper mixture then spread into an even layer, season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
Toss in ham and cook until potatoes are tender, about 3 minutes longer. Push potatoes to one side of the pan. Reduce heat to low.
Melt remaining 1/2 Tbsp butter in empty half of skillet then pour in eggs. Season with salt and pepper and cook and scramble until eggs are just set and no longer runny.
Toss mixtures together, sprinkle with cheese and toss just a few times.
Sprinkle with parsley and serve warm.
Notes
*Most all ham from the grocery store will be pre-cooked so you shouldn't need to cook it before hand. Just check the packaging label. I like to use ham from a leftover ham roast or a ham steak.
If desired serve with ketchup or hot sauce.
Recipe and image courtesy of Breakfast Hash - Cooking Classy