Ingredients

The following ingredients have 6 Servings
  • 1 large Russet potato (skin on, small dice)
  • 1 lb red potatoes (skin on, small dice)
  • 1 large sweet potato (skin on, small dice)
  • 2 Tbsp extra virgin olive oil
  • 1 red bell pepper (seeded and diced)
  • 1 large carrot (shredded)
  • 2 cloves garlic (minced)
  • ½ cup finely diced ham
  • 2 yellow tomatoes (seeded and chopped)
  • ¼ cup Italian flat-leaf parsley (chopped)
  • 4 green onions (white and green parts, thinly sliced)
  • kosher salt
  • fresh cracked pepper
  • 6 large eggs
  • cooking spray

Instruction

  • Heat the olive oil in your largest nonstick pan with a lid on high heat. Add the potatoes and toss to coat with the oil. Cover, cook 2 minutes, then lift the lid and stir to keep the potatoes from sticking to the pan. Repeat until the potatoes just start to soften (~10 minutes). If necessary, reduce the heat to prevent burning.
  • Add the garlic, red bell pepper, carrot, ham, and a couple good pinches salt and pepper. Repeat the cover-cook-toss every 2 minutes for 6-8 minutes until the potatoes are cooked through.
  • Remove from the heat and toss in the tomato, parsley, and green onion, reserving some onion for final garnish if desired.
  • Heat a nonstick pan spray with cooking spray over medium heat, and cook the eggs over easy. Season with salt and pepper.
  • Serve the potato hash with an egg on top, garnished with fresh cracked pepper, green onion, and parsley. Yields 6 servings.