Bacon, Ham and Egg Hash
The bacon seasons the potatoes in this hearty skillet meal. Make it for a weekend breakfast, and serve with fresh fruit.
Ingredients
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4 slices Niman Ranch Bacon or other bacon
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2 large potatoes, peeled and chopped (2-1/2 cups)
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Cooking oil
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8 oz. Niman Ranch Dry-Cured Applewood Smoked Ham or other cooked ham, coarsely chopped
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5 eggs, lightly beaten
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1/4 tsp. salt
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1/8 tsp. ground black pepper
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1/4 cup shredded cheddar cheese (1 oz.)
Directions
1.
In a large skillet, cook bacon until crisp, reserving fat. Remove bacon from skillet; drain well on paper towels and crumble. Set aside.
2.
Add potatoes to the reserved fat and add additional oil if there's not enough fat. Cook, uncovered, over medium heat about 10 minutes or until potatoes are almost tender and browned, turning frequently. Add the ham. Cook about 5 minutes more or until potatoes are tender, stirring gently.
3.
In a small bowl, combine eggs, salt and black pepper. Pour egg mixture over potato-ham mixture. Cook over medium heat, without stirring, until egg mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
4.
Continue cooking over medium heat until egg mixture is cooked through but is still glossy and moist. Sprinkle with cheese and reserved bacon. Remove from heat. Cover and let stand for 1 to 2 minutes or until cheese is melted. Makes 4 servings.
Nutrition information
Calories 481, Total Fat 31 g, Saturated Fat 11 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 330 mg, Sodium 1338 mg, Carbohydrate 25 g, Total Sugar 2 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 11%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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Patsy's Egg Casserole
We used pork sausage and mushrooms for this egg dish but you also could try bacon and asparagus instead.
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