2 Eggs Scrambled With Ham, Onions, And Green Peppers On Your Choice Of Toast With Hash Browns Recipe

Cook hash browns

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil or butter and let it heat until shimmering but not smoking. Add the thawed or refrigerated shredded hash browns in an even layer. Press lightly with a spatula. Cook undisturbed 4–5 minutes until the bottom is golden brown and crisp.

Season the exposed top with 1/4 teaspoon salt and a pinch of black pepper. Flip in sections (or flip whole if possible) and cook another 3–4 minutes until the second side is browned and the potatoes are cooked through. Taste and adjust seasoning (use the remaining 1/4 tsp salt and 1/8 tsp pepper if needed). Reduce heat to low to keep warm while you prepare eggs and toast.

Toast bread

While hash browns cook, toast 2 slices of your chosen bread in a toaster or under a broiler until golden and crisp to your liking (about 2–3 minutes). Butter each slice with about 1/2 tablespoon butter while hot and set aside, covered lightly with foil to keep warm.

Sauté aromatics and ham

Heat a separate 8–10 inch nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. When shimmering, add the finely diced onion and green pepper. Sauté 2–3 minutes until softened and translucent. Add the diced cooked ham and continue to cook 1–2 minutes until ham is warmed and edges begin to brown. Transfer the mixture to the edge of the pan or remove to a plate and reduce heat to medium-low for egg cooking.

Prepare eggs

Crack the 2 large eggs into a bowl. Add 2 tablespoons whole milk (or water for a slightly firmer texture), 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until frothy and uniform — about 20–30 seconds. This incorporates air for tender scrambled eggs.

Scramble eggs with mix-ins

Add 1 teaspoon unsalted butter to the skillet used for the aromatics (or a clean nonstick skillet) and melt over medium-low heat. Pour the beaten eggs into the skillet. Let eggs sit undisturbed for about 10–15 seconds until the edges begin to set. Using a heat-resistant spatula, gently push the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. After about 30 seconds of gentle folding, add the sautéed ham, onions, and green peppers to the eggs. Continue to gently fold and push the eggs until they are mostly set but still moist and slightly glossy — about 1–2 minutes total cooking time depending on heat. Remove from heat just before fully firm; residual heat will finish them.

Taste and adjust seasoning if needed. Transfer the scrambled eggs with ham, onions, and green peppers to the plate alongside the buttered toast and kept-warm hash browns.

Divide the hash browns and toast between plates if serving more than one. Garnish eggs and hash browns with chopped parsley or chives, and offer hot sauce or ketchup at the table. Serve immediately while hot.