Tuesday, December 11, 2012

Ham and Egg Hash

This is a one pan meal . . . good for breakfast, brunch or dinner . . . that uses ingredients I typically have in the fridge at the end of the week.  Quick, easy and satisfying.  

Ham and Egg Hash

3 Tablespoons Butter
8 Small Yukon Gold Potatoes, Cubed
1 Medium Onion, Chopped
1/4 cup Heavy Cream
Salt And Pepper
12 Eggs
2 Teaspoons Hot Pepper Sauce
1 Pound Cooked Ham Steak, Cut Into Small Pieces
1 Cup Shredded Cheddar Cheese

In a large nonstick skillet, melt the butter over medium heat.  Add onions and potatoes, season with salt and pepper (or your favorite seasoned salt).  Stir to coat with butter.  Cover pan and cook for 20 minutes.

Meanwhile, break eggs into a large bowl add whipping cream and beat well.

Add ham to potatoes and onions and cook until potatoes brown.

Add eggs and mix well.   Add Cheese.

Cook, stirring to scramble eggs, until cooked through.
Serve with a splash of hot sauce.  

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