Name: Rolling Hills Restaurants #5 Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 cups frozen shredded hash browns (thawed) or freshly shredded russet potatoes; 2 tbs vegetable oil; 1 tbs unsalted butter; 3 oz deli ham, diced (or cooked ham steak); 0.5 cup yellow onion, small dice; 0.5 cup green bell pepper, small dice; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp paprika (optional); 2 slices American cheese slices; 2 each large eggs; 1 tsp unsalted butter (for cooking eggs); 0.25 tsp salt (for eggs); 0.125 tsp black pepper (for eggs); 2 slices sliced bread (white or whole wheat); 1 tbs butter (softened, for spreading)

Method

Hash Browns & Toppings

Prepare potatoes

If using fresh russet potatoes, peel (optional) and shred 2 medium potatoes. Rinse shredded potatoes under cold water until water runs clear, then squeeze out excess moisture using a clean kitchen towel or paper towels. If using thawed frozen shredded hash browns, transfer to a bowl and pat dry to remove excess moisture.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter and let butter melt and foam.

Cook aromatics and ham

Add the diced onion and green pepper to the skillet. Sauté for 3–4 minutes until softened and fragrant. Add the diced ham and cook another 2–3 minutes until ham is warmed and edges begin to brown. Push the mixture to one side of the skillet.

Crisp the hash browns

Add the shredded potatoes to the empty side of the skillet, spreading into an even layer about 1/2–3/4 inch thick. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika (optional). Let cook undisturbed for 4–6 minutes to form a crisp golden crust. After crust forms, use a spatula to flip sections (or invert onto a plate and slide back) and continue cooking another 4–6 minutes until crisp and cooked through.

Combine toppings

Mix the onion/pepper/ham mixture into the cooked hash browns evenly. Taste and adjust seasoning if necessary. Press the mixture into a single mound or oval in the skillet and reduce heat to low.

Add cheese

Top the hot hash browns with 2 slices of American cheese, covering the surface. Cover the skillet with a lid or large plate for 1–2 minutes until the cheese melts.

Eggs

Cook eggs (sunny-side, over-easy or to preference)

While the cheese is melting, heat a small nonstick skillet over medium-low heat and add 1 tsp butter. When butter foams, crack 2 eggs into the pan. Cook sunny-side up for 2–3 minutes until whites are set; for over-easy, gently flip and cook 15–30 seconds more. Season with 1/4 tsp salt and a pinch of black pepper. Remove from heat when cooked to desired doneness.

Toast

Toast bread

Toast 2 slices of bread in a toaster or under a broiler until golden and crisp, about 2–3 minutes depending on appliance. Spread softened butter on hot toast.

Plating

Divide the hash browns onto a plate, making sure cheese is melted on top. Place the 2 eggs alongside the hash browns and serve the buttered toast on the side. Optionally garnish with chopped fresh parsley or a sprinkle of paprika. Serve immediately.