Ham And Eggs Recipe

If using diced fresh potatoes for home fries, parboil diced potatoes (about 1 cup) in salted boiling water for 6–8 minutes until just tender; drain and pat dry. If using frozen hash browns, thaw slightly and pat dry.

Heat a 10–12 inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil shimmers, add diced onion (if using home fries) and cook 1–2 minutes until translucent.

Add the potatoes or shredded hash browns in an even layer. Press slightly and let cook undisturbed for 3–4 minutes to develop a golden crust. Flip or stir and continue cooking another 3–5 minutes until browned and cooked through.

Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp paprika (optional). Transfer to a warm plate and keep warm while you cook the ham and eggs.

Heat a clean skillet over medium heat and add 1 teaspoon vegetable oil and 1 teaspoon butter.

When butter is melted and sizzling, add the 8 oz ham steak. Cook 2–3 minutes per side (depending on thickness) until nicely browned and heated through. Reduce heat slightly if edges begin to darken too quickly.

Transfer the ham to the warm plate with the potatoes to rest for a minute.

Scrambled / Fried

In the same skillet used for the ham (wipe out if excess fat), add 1 tablespoon butter and melt over medium-low heat.

Crack 3 eggs into a small bowl, season with 1/4 tsp salt and 1/8 tsp black pepper, and beat lightly if scrambling. For fried eggs, do not beat; crack directly into skillet.

For scrambled eggs: pour beaten eggs into skillet and let sit 10–15 seconds, then stir gently with a spatula, folding until soft curds form, about 1–2 minutes. Remove from heat just before fully set; residual heat will finish them. For fried eggs: cook until whites are set and edges crisp, 2–3 minutes for sunny-side up; flip gently for over-easy/medium and cook additional 20–60 seconds depending on desired doneness.

Plate the eggs with the ham and potatoes. Spoon any pan juices from the ham over the ham if desired.

While eggs cook (or during resting), toast 2 slices of bread until golden. Spread with 1 teaspoon butter.

Divide components onto plates: ham steak, 3 eggs, 1 cup hash browns/home fries, and 2 slices of toast. Sprinkle chopped parsley over potatoes or eggs if using.

Serve immediately.