#8 Recipe

If using frozen hash browns, thaw slightly or use straight from freezer per package instructions. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon oil or butter.

When oil is hot and shimmering, add the shredded potatoes in an even layer. Press down with a spatula. Let cook undisturbed 4–6 minutes until the underside is deep golden brown.

Flip or scramble the potatoes and continue cooking another 3–5 minutes until browned and cooked through. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm on low heat or transfer to a plate and tent with foil while you finish eggs and toast.

While hash browns cook, dice onion and green pepper into small, even pieces (about 1/4 cup each). Dice cooked ham to small bite-sized pieces (about 1/2 cup).

Heat a 8–10 inch nonstick skillet over medium heat and add 1 teaspoon oil or butter. When hot, add diced onion and sauté 1–2 minutes until starting to soften.

Add diced green pepper and continue sautéing 1–2 minutes until vegetables are softened but still slightly crisp. Add ham and sauté 30–60 seconds until warmed through. Season lightly with 1/8 tsp salt and 1/8 tsp black pepper. Transfer vegetable and ham mixture to a bowl and wipe skillet clean.

In a small bowl, crack 2 eggs. Add 2 tablespoons milk or cream, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Return the cleaned skillet to medium-low heat and add 1 tablespoon butter. When butter is melted and foaming (but not browned), pour in the egg mixture.

Allow eggs to just begin setting at the edges (about 15–20 seconds), then using a flexible spatula gently push the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges.

When the eggs are still slightly runny but mostly set (soft curds), add the sautéed onion, pepper, and ham evenly over the eggs. Fold the eggs over the filling and continue cooking 10–20 seconds until eggs are fully set but still moist. Remove from heat immediately to avoid overcooking.

While eggs are finishing, toast 2 slices of your chosen bread to desired doneness in a toaster or under a broiler.

Spread butter on the toast if desired.

Place the two buttered toast slices on a plate. Mound the scrambled eggs with ham, onions, and peppers on top of the toast or serve alongside, per preference.

Add the hot hash browns to the plate. Garnish eggs with chopped parsley or chives and serve with hot sauce or ketchup on the side.

Serve immediately while eggs are hot and hash browns are crisp.