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Restaurants›Porter's Restaurant and Smokehouse›Country Ham 'n Eggs Recipe

Country Ham 'n Eggs Recipe

Name: Porter's Restaurant and Smokehouses COUNTRY HAM 'N EGGS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 slice thick-sliced country ham (roasted or pan-seared); 2 count large eggs; 1 tbs unsalted butter; 1 tsp neutral oil (vegetable or canola); 1 tsp freshly ground black pepper; 0.25 tsp fine sea salt; 1 cup russet potato, peeled and grated; 0.25 cup yellow onion, finely grated or minced; 1 tsp all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs vegetable oil or clarified butter; 1 cup baby potatoes or Yukon gold, diced 1/2-inch; 0.25 cup yellow onion, diced; 0.25 cup green bell pepper, diced (optional); 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil; 1 tsp chopped fresh chives or parsley; 1 tbs hot sauce or ketchup (side)

Inspired by Porter's Restaurant and Smokehouse

Time30m

Serves1

Two eggs your way, over a thick slice of house-roasted country ham, with choice of hash browns or country potatoes, and one side.

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Ingredients

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Main

1 slice thick-sliced country ham (roasted or pan-seared)

2 count Large eggs

1 tbs Unsalted butter

1 tsp neutral oil (vegetable or canola)

1 tsp freshly ground black pepper

1/4 tsp fine sea salt

Hash Browns (choose one: Hash Browns OR Country Potatoes)

1 cup russet potato, peeled and grated

1/4 cup yellow onion, finely grated or minced

1 tsp 00 bread flour

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs vegetable oil or clarified butter

Country Potatoes (alternate side)

1 cup baby potatoes or Yukon gold, diced 1/2-inch

1/4 cup yellow onion, diced

1/4 cup green bell pepper, diced (optional)

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil

Optional garnish / side

1 tsp chopped fresh chives or parsley

1 tbs hot sauce or ketchup (side)

Method

Prepare potatoes - Hash Browns

Rinse and drain

Place grated potato in a clean kitchen towel or fine mesh strainer and squeeze firmly to remove as much moisture as possible. Excess moisture prevents crisping.

Mix

In a bowl, combine the drained grated potato with grated onion, 1 teaspoon flour, 1/2 tsp salt and 1/4 tsp black pepper. Mix lightly to combine.

Cook

Heat 2 tablespoons vegetable oil or clarified butter in a 10-inch nonstick or cast-iron skillet over medium-high heat until shimmering. Add the potato mixture, pressing into an even 5–6-inch round or two smaller cakes. Reduce heat to medium and cook undisturbed 6–8 minutes until the bottom is deep golden brown and crisp. Flip carefully and cook another 4–6 minutes until cooked through and crisp on the other side. Transfer to a paper towel-lined plate and keep warm.

Prepare potatoes - Country Potatoes (alternate)

Par-cook potatoes

If starting with raw diced potatoes, par-boil in salted water 6–8 minutes until just tender but not falling apart; drain well. If using pre-cooked, proceed to next step.

Sear

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced potatoes, diced onion and optional green pepper. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Cook, stirring every few minutes, 8–10 minutes until golden and crisp on edges. Adjust seasoning.

Cook the country ham

Heat a clean 10-inch skillet over medium-high heat. Brush the ham slice lightly with a teaspoon of oil (if lean) or add a tiny pat of butter. Add the ham and sear 2–3 minutes per side until warmed through and edges begin to caramelize. Remove to a warm plate and keep skillet for eggs.

Cook the eggs

For sunny-side-up or over-easy/medium/hard

Reduce heat under the skillet to medium. Add 1 tablespoon butter and swirl to coat. Crack two eggs into the skillet (or crack into a small dish first and gently slide in). For sunny-side-up: cook undisturbed 2–3 minutes until whites are set but yolks still runny; season with 1/4 tsp salt and a pinch of freshly ground black pepper. For over-easy: cook whites until set, carefully flip with a spatula and cook 15–30 seconds. For over-medium: cook 45–60 seconds after flipping. For over-hard: cook 1.5–2 minutes after flipping, until yolks are firm.

Finish

Slide eggs onto the warm slice of country ham on the serving plate. Spoon any butter from the pan over the eggs and ham for flavor.

Plating and garnish

Place the ham topped with the two eggs at the center of the plate. Add a generous portion of either the crispy hash browns or the country potatoes to the side. Add the optional garnish of chopped fresh chives or parsley and serve hot with a side of hot sauce or ketchup if desired.