Farmer’s Breakfast Recipe
A jumbo-sized order of our freshly shredded hash browns filled with diced ham, served golden brown, covered with cheddar cheese, three scrambled eggs placed on top, with two pieces of toast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hash Browns
Filling
Toast
Method
Preparing Hash Browns
- 1
Shred the Potatoes
Peel the potatoes and shred them using a grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
Cook the Hash Browns
In a large skillet, heat the vegetable oil over medium-high heat. Add the shredded potatoes, season with salt and black pepper, and press down to form an even layer. Cook until golden brown, about 5-7 minutes, then flip and cook the other side until browned.
Adding Filling
- 3
Add Diced Ham
Once the hash browns are cooked, sprinkle the diced ham evenly over the top. Allow it to heat through for about 2-3 minutes.
- 4
Melt the Cheese
Sprinkle the shredded cheddar cheese over the ham and cover the skillet. Let it cook for another 2-3 minutes until the cheese is melted.
Cooking the Eggs
- 5
Scramble the Eggs
In a bowl, whisk the eggs until well combined. Pour them into a non-stick skillet over medium heat. Stir gently, cooking until fully scrambled and set, about 3-4 minutes.
- 6
Top the Hash Browns
Once the eggs are scrambled, transfer them to the top of the hash browns and cheese mixture.
