Country Ham Breakfast Recipe

Prep Potato

If using a whole russet potato: peel (optional) and grate on the large holes of a box grater. Place grated potato in a clean kitchen towel or fine mesh sieve and squeeze out as much moisture as possible. If using packaged shredded hash-browns, thaw and squeeze any excess moisture.

Heat a 10–12 inch skillet over medium-high heat. Add the vegetable oil and swirl to coat. When oil shimmers, add the diced onion and cook 1–2 minutes until translucent.

Add the shredded potato to the skillet and spread into an even layer. Press down lightly with a spatula. Season evenly with 1/2 tsp salt and 1/4 tsp black pepper.

Cook without disturbing for 5–7 minutes until the underside is golden brown and crisp. Flip in sections (or invert onto a plate and slide back into pan) and cook another 4–6 minutes until the second side is crisp and potatoes are tender.

Turn heat to low, add 1 tablespoon butter, stir or dab around the edges to gloss the hash browns, then remove from pan and keep warm.

While hash browns cook, heat a separate skillet over medium heat. Add 1 tsp oil or a light smear of butter. When hot, add the 4 oz country ham slices in a single layer. Cook 1.5–2.5 minutes per side until edges brown and ham is heated through. Country ham is salty and often cured; taste before adding extra salt to other components.

Remove ham to a plate and keep warm in a low oven (about 200°F / 95°C) if needed.

Use the ham pan (wipe out excess fat leaving a bit for flavor) or a clean nonstick skillet. Reduce heat to medium-low and add 1 tablespoon butter. Let it melt and foam but not brown.

Crack the 2 large eggs into a small bowl (one at a time) and pour into the skillet. For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny; cover pan for faster set if desired. For over-easy: cook until whites set, flip carefully and cook 15–30 seconds more. For scrambled: whisk eggs with 1/8 tsp pepper and 1/4 tsp salt, pour into pan and gently scramble until soft curds form. Season with remaining salt and pepper to taste.

Remove eggs from the pan when cooked to your liking and keep warm alongside ham and hash browns.

Toast the bread to desired doneness, or warm the biscuit (split and toast face-down in a pan or heat in a 350°F/175°C oven for 5–7 minutes).

Spread 1 tablespoon butter on the toast or biscuit while warm.

Divide hash browns onto a plate, place the warmed country ham beside them, add the eggs on top or to the side, and serve with the buttered toast or biscuit. Serve immediately.

Optional: garnish with chopped fresh chives or parsley (to taste) and offer hot sauce or ketchup on the side.