Ham And Potato Breakfast Hash

Prep Time: 15 min.

Cook time: 25-30 min.

Serves: 5

• 3-4 medium sized Potatoes, chopped.
• 1/4 teaspoon salt
• 3-4 Tablespoons butter (you can also use plant butter for a dairy free option.)
• 3/4 cup onions, diced.
• 1/2 cup yellow, red or green peppers, chopped.
• 2 cups cooked Ham chunks
• 1 dash cayenne pepper
• ground black pepper, to taste.
• 3/4 teaspoon Italian seasoning
• Season all, to taste (optional).
• 4-5 eggs (the amount can be adjusted according to preference).

Optional Add ins:

• Sliced Mushrooms
• tomatoes
• spinach
• Any of your favorite veggies can be added, just be sure to leave enough time for them to cook to your preference.

1. Cook Potatoes over medium heat, with salt and enough water to cover the potatoes. Cook until tender but not fully softened (about 10-15 minutes). Dump Potatoes into a colander to drain them, then run a little water over them to remove excess starch.
2. Saute onions until translucent, then add potatoes and peppers. Cook and turn frequently over medium-high heat for a few minutes until potatoes start to brown. Add seasonings and cooked ham, then give the mixture a good stir. Cook for a few minutes more, until vegetables have softened and potatoes are nicely browned.
3. Move veggies to the side of the skillet and turn heat down to med-low *See note. Add eggs ( you may also need to add more butter to keep the eggs from sticking), and cook them for a minute or two per side or according to your preference. Remove the skillet from heat and move the eggs to a platter, then smooth the veggie and potato mixture back over the bottom of the pan and place eggs over top.
4. Optional: Serve with Tabasco sauce and ketchup, or your favorite dipping sauce!

Note* You can also remove the Hash mixture to keep it from cooking any more, if needed.