Harvest Scramble Recipe

Time40m

Serves2

three eggs, grilled ham, fingerling potatoes, oven dried tomatoes, red bell peppers, zucchini, feta cheese, smoked gouda hash browns

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Ingredients

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1
Prepare the Vegetables
Wash and chop the red bell pepper and zucchini into small bite-sized pieces. Set aside.
2
Cook the Fingerling Potatoes
In a medium pot, boil the fingerling potatoes in salted water until tender (about 15-20 minutes). Drain and let cool slightly before slicing them into rounds.
3
Cook the Ham
Slice the grilled ham into small cubes or strips and set aside.
4
Prepare the Oven Dried Tomatoes
If using store-bought oven dried tomatoes, chop them into smaller pieces. If homemade, ensure they are ready for use.

5
Sauté the Vegetables
In a large skillet over medium heat, add a small amount of olive oil. Once hot, add the chopped red bell pepper and zucchini. Sauté for about 5 minutes until they start to soften.
6
Add the Potatoes and Ham
Add the sliced fingerling potatoes and cubed grilled ham to the skillet. Cook for another 5-7 minutes, stirring occasionally until everything is heated through.
7
Scramble the Eggs
In a bowl, whisk together the eggs and season with salt and pepper to taste. Pour the eggs into the skillet with the vegetable and ham mixture. Allow them to cook for a minute, then gently stir until the eggs are fully cooked and scrambled.
8
Add Cheese and Tomatoes
Sprinkle the feta cheese and oven dried tomatoes over the scramble. Stir gently to combine and allow the cheese to melt slightly.
9
Prepare the Hash Browns
In a separate pan, cook the smoked gouda hash browns according to the package instructions until they are crispy and golden brown.

10
Plate the Dish
Serve the harvest scramble on plates alongside the crispy smoked gouda hash browns. Enjoy your hearty meal!