Ham and Cheddar Hash
If your family likes a hearty breakfast, potatoes are there to the rescue. This meal is cooked in one pan and served in the same pan.
You can even add fried eggs on top or scrambled eggs on the side of the pan.
If you really want to go down for the count, serve it with country white gravy.
- 2 lb Russet Potatoes
- 1 tbsp Salt (Morton Coarse Kosher Salt)
- 0.5 cup Avocado Oil
- 4 oz Butter (Grass fed, salted)
- 1 cup Onions (Yellow or White, diced)
- 1 cup Green Peppers (Diced)
- 1 lb Ham (Diced)
- 1 tsp Salt (Morton Course Kosher Salt)
- 0.5 tsp Black Pepper (Ground)
- 1 cup Colby Jack Cheese (Shredded)
Preheat over to 375
Wash and scrub potatoes to remove any dirt and sand.
Line sheet pans with parchment paper and arrange cleaned potatoes on the pans.
Poke a few holes in each potato with a fork.
Cook for 1 hour and 15 minutes.
Refrigerate potatoes before dicing.
Removing skins is an option. I leave mine on.
When potatoes are cooled and diced to 1/2" 3/4" dice.
Heat a large cast iron skillet or griddle to 350 F and spread oil onto hot surface.
Spread diced potatoes on the griddle or pan and sprinkle with salt and pepper.
Saute until they start to get lightly golden brown on all sides.
Let them cool off, vacuum seal and freeze for future use.
- Putting the hash together
Melt butter in a 12 or 15" cast iron pan on medium-high heat.
Add onions and peppers, and saute to desired doneness.
Add the diced ham and cook until they start to brown on the edges.
Add the diced potatoes and saute until they start to crisp.
Toss in the cheese and stir thoroughly.
Serve in the skillet with eggs and country white gravy on the side.
Prepare the potatoes ahead of time with the Batch Breakfast Hash Potatoes and use leftover spiral-sliced ham.
