Ham and Potato Hash
This ham and potato hash is loaded with tender Yukon gold potatoes, sauteed onion, seared ham, and topped with a fried egg.
- 2 cups chopped Yukon gold potatoes (½" chop)
- 2 tablespoons cooking oil (divided)
- 1 medium sweet onion (chopped)
- 1 cup chopped ham
- ½ cup mild cheddar cheese
- 2 eggs
- salt to taste
Bring a medium pot of salted water to a boil. Add potatoes and boil for ten minutes, or until tender but not mushy.
Add chopped onion and ham to a skillet with one tablespoon cooking oil. Cook on medium heat until onions are tender and ham is seared.
Drain potatoes from pot, and add to skillet with onion and ham. Add remaining tablespoon of cooking oil and brown the exterior of the potatoes.
In a separate non-stick skillet, fry the eggs over medium-low heat. Flip once for over easy, or cover the eggs while cooking for sunnyside up.
Sprinkle cheese over hash, top with eggs, and serve.
Calories: 353kcal | Carbohydrates: 13g | Protein: 14g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 251mg | Potassium: 285mg | Fiber: 1g | Sugar: 9g | Vitamin A: 521IU | Vitamin C: 8mg | Calcium: 261mg | Iron: 1mg