Diced Ham + Eggs Recipe

Prep eggs and ham

Crack the eggs into a medium bowl. Add the milk, 1/4 tsp of the salt and 1/4 tsp of the black pepper. Whisk vigorously until the mixture is uniform and slightly frothy. Set aside. If your diced ham is cold from the fridge, let it sit at room temperature for a few minutes or warm briefly in the pan (see next step).

Cook ham

Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon of the butter to the pan. When it melts and begins to foam, add the diced ham in a single layer and cook for 2–3 minutes, stirring occasionally, until edges are lightly browned and warmed through. Push the ham to one side of the pan (or transfer to a bowl) and reduce heat to medium-low.

Scramble eggs

Add the remaining 1 1/2 tablespoons of butter to the pan and let it melt over medium-low heat. Pour the whisked eggs into the pan. Allow eggs to sit undisturbed for 10–15 seconds so the edges begin to set. With a silicone spatula, gently scrape the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding every 10–15 seconds until eggs are mostly set but still soft and slightly glossy, about 2–3 minutes total.

Combine ham and finish

When the eggs are nearly set, fold the cooked diced ham into the eggs and cook for another 30 seconds to 1 minute until eggs are fully cooked but still moist. Taste and adjust seasoning, adding the remaining 3/4 tsp salt and 3/4 tsp black pepper as needed (or add to taste). Remove from heat. If using, stir in chopped chives just before serving.

While the eggs are resting or as they cook, prepare the hashbrowns. Heat a large skillet (cast iron preferred) over medium-high heat. Add the vegetable oil and 1 tablespoon butter. When shimmering, add the shredded potatoes in an even layer. Press down lightly with a spatula.

Cook undisturbed for 4–6 minutes, until the underside is golden brown and crisp. Season the exposed top with 1/4 tsp salt and a pinch of black pepper. Flip in sections (or full flip if comfortable) and cook the other side for 4–5 minutes until crisp and cooked through. Taste and adjust salt and pepper. Transfer to a plate lined with paper towel to drain briefly.

Toast the bread slices to your desired level (use a toaster or oven). Spread about 1/2 tablespoon of butter on each hot slice so it melts evenly. Keep warm until serving.

Divide the hashbrowns and toast between plates. Spoon the scrambled eggs with diced ham onto each plate. Garnish with additional chopped chives if desired and serve immediately.