Breakfast Hash

Breakfast Hash

This is the perfect breakfast, lunch, or supper.  I make this often, it is such a filling meal and can be cooked in one skillet.  Great for using up leftovers or anything you have in the fridge.  I used leftover baked potatoes and the last bits of thin sliced ham and eggs with green onions, fresh parsley and colby-jack cheese.  I’ve made it with breakfast sausage, bacon and sometimes without meat and green peppers, roasted red peppers and mushrooms  are also  great additions, like I said just use what you have and like.  This is also as easy to make for one or two people as it is for five, just adjust the ingredients accordingly.  This recipe is for two, I made it for lunch while the kids were at school.  Well you can’t go wrong here, it’s filling, delicious, and doesn’t make much mess, now that’s what I call good!

Breakfast Hash


3 tablespoons butter

2 medium (or 1 large) baked potato, peeled and cut into chunks – you could also use hash brown potatoes

4 green onions, diced, white and green parts

1 teaspoon sea salt

1/2 teaspoon pepper

4 slices deli ham, I used Black Forest, my favorite

4 eggs, beaten

1/4 cup colby-jack cheese

2 tablespoons fresh parsley, chopped

Cooking Directions:

Add butter to a medium to large skillet over medium-high heat.  Add potatoes, green onions, salt and pepper.  Stir occasionally, allowing potatoes to brown. Add ham slices, cooking for about 2 minutes.  Adjust heat to low.  Move potato mixture to outer edge of the skillet and add eggs to center.  Cook eggs until they are just set.  Stir potato mixture into eggs and add cheese and parsley. Continue to cook and stir until cheese has melted, divide onto plates for serving.



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