Ham Steak & Eggs Recipe

Prep potatoes

Peel (optional) and cut the 8 oz potatoes into 1/2-inch cubes. Place cut potatoes in cold water and let sit 5 minutes to remove excess starch, then drain and pat dry with a towel.

Par-cook (optional faster method)

For quicker crisping, microwave the drained potato cubes in a microwave-safe bowl with a splash of water, covered, for 2 minutes. Drain any water and pat dry.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add diced onion and sauté 1 minute until fragrant.

Add the potato cubes in a single layer if possible. Sprinkle 1/2 teaspoon paprika, 1/4 teaspoon salt (from main), and a few grinds of black pepper. Cook without moving for 3–4 minutes to develop a crust, then stir and continue to cook, turning occasionally, until potatoes are golden and tender, about 8–10 minutes total. Remove from pan and keep warm; stir in chopped parsley if using.

Pat the 8 oz ham steak dry with paper towels. Lightly score the fat edge in a crosshatch pattern if present (three shallow cuts). Season very lightly with a pinch of black pepper (ham is usually salty so avoid adding more salt).

Use the same skillet you used for potatoes or a separate large skillet. Heat 1 teaspoon olive oil and 1 tablespoon butter over medium-high heat until butter foams.

Add the ham steak to the hot pan. Sear for 3–4 minutes on the first side until browned, then flip and sear the other side 2–3 minutes until nicely caramelized and heated through (internal temperature around 140°F if measured). Remove ham to a warm plate and tent loosely with foil to rest.

Lower heat to medium. If needed, add a little more butter (about 1/2 teaspoon) to the skillet and swirl to coat.

Crack 2 eggs into a bowl (or directly into the pan). For sunny-side-up: gently slide eggs into the skillet, season with a pinch of salt and a grind of black pepper, cover the skillet and cook 2–3 minutes until whites are set but yolks still runny. For over-easy: cook uncovered 1–2 minutes until whites set, flip carefully and cook 20–30 seconds more. For scrambled: whisk eggs with a pinch of salt and pepper, pour into skillet, stir gently until soft curds form.

When eggs are done to your liking, turn off heat. Transfer eggs to the plate with the ham steak.

While eggs are cooking (or in a toaster beforehand), toast 2 slices of bread until golden. Spread butter on warm toast.

Plate: place ham steak on plate, top or place eggs beside ham, add a portion of home fries, and serve toast on the side. Offer ketchup or hot sauce as desired.