Grilled Ham-steak & Eggs Recipe

Par-cook potatoes

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer 6 minutes until just tender but still holding shape. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is hot and shimmering, add diced onion and red bell pepper. Sauté 3 minutes until softened.

Add minced garlic, smoked paprika and dried thyme; cook 30 seconds until fragrant.

Add the par-cooked potatoes in a single layer if possible. Let cook undisturbed 3–4 minutes to form a golden crust, then stir/flip and continue cooking another 6–8 minutes, stirring occasionally, until potatoes are golden and crisp at edges. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Sprinkle chopped parsley over the potatoes if using. Keep the skillet over low heat to keep warm while finishing ham and eggs.

While potatoes are cooking, heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp butter and let melt.

Add pineapple rings or chunks in a single layer. Sprinkle 1 tbs brown sugar evenly over pineapple. Cook 2–3 minutes per side, until caramelized and browned. If desired, squeeze 1 tsp lime juice over the pineapple just before removing from heat. Transfer to a plate and keep warm.

Season both sides of the ham steak lightly with black pepper (and a pinch more salt if it is not a very salty ham). Heat a clean heavy skillet or grill pan over medium-high heat and add 1 tbs olive oil.

When the pan is hot, add the ham steak and cook 3–4 minutes per side for a 3/4–1-inch-thick steak, until nicely browned and warmed through. If the ham is thick, reduce heat to medium and cook an additional 1–2 minutes per side until heated to desired temperature. Transfer ham to a plate and tent with foil to rest.

Wipe skillet lightly and reduce heat to medium. Add 2 tbs unsalted butter and let it foam. Crack eggs into the pan (cook in batches if necessary). For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny; season with salt and pepper. For over-easy: cook 2 minutes, flip gently and cook 15–30 seconds more. For scrambled: whisk eggs with a pinch of salt before pouring and stir gently until curds form.

Plate: arrange a portion of breakfast potatoes, place the ham steak alongside, top with 1–2 eggs per person and add caramelized pineapple on the side. Serve immediately.