Bacon, Ham and Egg Hash
Recipe from Midwest Living

The bacon seasons the potatoes in this hearty skillet meal. Make it for a weekend breakfast, and serve with fresh fruit.

Bacon, Ham and Egg Hash

by 12  people

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  • 4   slices 
    Niman Ranch Bacon or other bacon
  • 2   large 
    potatoes, peeled and chopped (2-1/2 cups)
    Cooking oil
  • 8   ounces 
    Niman Ranch Dry-Cured Applewood Smoked Ham or other cooked ham, coarsely chopped
  • 5   
    eggs, lightly beaten
  • 1/4  teaspoon 
  • 1/8  teaspoon 
    ground black pepper
  • 1/4  cup 
    shredded cheddar cheese (1 oz.)
In a large skillet, cook bacon until crisp, reserving fat. Remove bacon from skillet; drain well on paper towels and crumble. Set aside.
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.
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.
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.
  • Recipe contributor: Monica and Randy Duffe
    (563) 732-3269
    2678 104th St, Wilton, IA 52778
    Paul Willis
    Niman Ranch Pork Company
    2551 Eagle Avenue
    Thornton, IA 50479
    Ashley Di Blasi
    Marketing Assistant
    Niman Ranch
Nutrition information
Per Serving: cal. (kcal) 481, Fat, total (g) 31, chol. (mg) 330, sat. fat (g) 11, carb. (g) 25, Monosaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 2, pro. (g) 25, vit. A (IU) 388.72, vit. C (mg) 15.35, Thiamin (mg) 0.61, Riboflavin (mg) 0.5, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.7, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 1.4, sodium (mg) 1338, Potassium (mg) 740, calcium (mg) 111.06, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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