I had made 4 Hasselback potatoes and had 1½ left over. My intention was to share with my neighbor as I often do (and she does with me, but I am on the better end of that stick because she bakes, I do not.) But just as I pulled them out of the oven, she and her family drove away for the evening. I wasn’t going to share a cold Hasselback. So with extra potatoes, having eggs, cheese, and a few other items, I knew I could make a super quick breakfast skillet that could rival any restaurant in flavor. The skillet was delightfully herbal due to the Hasselback potato.
Portion size is a tricky thing, as it is very individualistic. This fed us 3 and we were all literally stuffed and should have stopped eating sooner. However, back in the day, I could have eaten this entire skillet myself. I am comfortable saying this will feed two, but you know your family and portion size best, maybe it will feed 4, maybe it will feed one.
Now if you don’t have a cooked potato just lying around, this can easily be made with a raw** one, it will just take a bit longer to cook, and a bit more butter, salt, and pepper will be needed.
Ingredients
- 3 large eggs; beaten
- 1 deli ham slice; thickly cut; cubed
- 2 green onions (or just one large one)
- 1/8 cup cheddar cheese +/-; grated
- 1 medium cooked potato; cut up
- 1/2 tbsp butter
- Salt/pepper to taste
Instructions
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Crack and beat the three eggs in a small bowl.
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Salt and pepper them according to taste. Set aside.
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In a small-medium skillet, heat over medium high heat. Add the butter.
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Once the butter is melted, add the ham, potato, and green onions.
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Allow to cook for no more than 2 minutes, stirring often.
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Smoothing out the mixture in the pan, pour the beaten eggs over the ham, potatoes, and onions. Leave undisturbed for about an minute.
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Sprinkle a generous portion of cheese over the top of the pan.
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Stir and scramble the eggs like usual. Once eggs are done, remove from heat and top with the remaining amount of cheese. Serve immediately.
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**If you don't have a cooked potato, cut a raw potato to the desired size, the smaller it is, the faster it will cook.
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In the skillet, add 1 tbsp butter and toss in the cut potato.
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Salt and pepper the potato according to taste.
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Allow them to brown a bit and cook 3-6 minutes, depending on the size of your potato pieces and desired doneness, then add the ham and green onions and allow to cook another minute or so longer, proceed with adding the eggs and cooking directions above.
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If you have a 3 year old who is wearing a her Halloween bee costume, serve with ketchup! 🙂
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