Name: Rolling Hills Restaurants Hash Browns Topped With Ham, Onions, Green Peppers, And American Cheese, Served With 2 Eggs And Toast Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups frozen shredded hash browns (thawed and patted dry) or freshly grated russet potatoes; 1 cup cooked ham, diced (or ham steak sliced small); 0.5 cup yellow onion, diced; 0.5 cup green bell pepper, diced; 2 slices American cheese slices, torn or folded; 2 tablespoon vegetable oil or clarified butter; 1 tablespoon unsalted butter (for finishing the hash); 0.75 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.25 tsp optional: smoked paprika; 2 count large eggs; 1 tablespoon unsalted butter or oil (for frying); 0.25 tsp salt (for eggs); 0.125 tsp black pepper (for eggs); 2 slices bread slices (white or whole wheat); 1 tablespoon butter (for toast); 1 tablespoon optional: chopped fresh parsley or chives

Method

Hash Browns & Topping

Prepare potatoes

If using fresh potatoes: peel (optional) and coarsely grate 2 medium russets, rinse briefly under cold water to remove excess starch, then wrap in a clean kitchen towel and squeeze out as much moisture as possible. Pat dry. If using thawed frozen shredded hash browns, spread on paper towels and press to remove excess moisture.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil (or clarified butter) and let heat until shimmering but not smoking, about 1–2 minutes.

Cook hash base

Add the shredded potatoes to the hot skillet, spreading into an even layer. Press down gently with a spatula. Let cook undisturbed 5–7 minutes, until the bottom is golden brown and crisp. Season the top with about 1/2 tsp kosher salt and a pinch of pepper.

Flip and crisp

Divide the hash into portions (two) in the skillet or flip in sections: loosen edges with a spatula, then carefully flip portions to brown the other side. Cook another 4–6 minutes until crisp and cooked through. Reduce heat to medium if browning too quickly.

Sauté vegetables & ham

While the second side of the hash is finishing, in a medium skillet heat 1 tablespoon butter or a splash of oil over medium heat. Add the diced onion and green pepper and sauté 3–4 minutes until softened and starting to brown. Add the diced ham and cook 2–3 minutes until heated through and edges lightly caramelized. Season with remaining salt (about 1/4 tsp), 1/4 tsp pepper, and optional smoked paprika. Remove from heat.

Assemble and melt cheese

When the hash browns are crisp on both sides, reduce heat to low. Spoon the ham, onion, and pepper mixture evenly over the two portions of hash. Tear or fold the 2 slices of American cheese and place over the topping so it covers each serving. Cover the skillet with a lid for 1–2 minutes to let the cheese melt. Dot with 1 tablespoon butter before serving for shine and extra flavor.

Eggs

Fry eggs

About 3–4 minutes before the hash is ready, heat a small nonstick skillet over medium heat and add 1 tablespoon butter or oil. Crack 2 eggs into the pan and cook to desired doneness: sunny-side up (cook 2–3 minutes until whites set), or over-easy (cook 2 minutes, flip gently, cook 15–30 seconds more). Season with 1/4 tsp salt and 1/8 tsp pepper. For over-medium, cook slightly longer until yolk begins to thicken.

Keep warm

If needed, place cooked eggs on a warm plate and loosely tent with foil so they stay hot while the hash finishes melting and toast is prepared.

Toast & Garnish

Toast bread

Toast 2 slices of bread to your preference in a toaster or under the broiler. Butter both slices while hot.

Plate and garnish

Divide the hash browns topped with ham, peppers, onions, and melted American cheese onto two plates (or one plate for both servings if serving one). Top each portion with a fried egg. Serve with the buttered toast on the side. Sprinkle optional chopped parsley or chives over the eggs and hash for color and freshness. Serve immediately.