Farmer's Ham Steak & Eggs Recipe

Bring ham to room temperature

Remove the 8 oz ham steak from the refrigerator and let it sit at room temperature for 10–15 minutes while you prepare other components. Pat dry with paper towels.

Preheat pan

Place a heavy skillet (cast iron or stainless steel) over medium-high heat and add 1 tsp olive oil. Heat until shimmering.

Sear and baste ham steak

Add the ham steak to the hot pan and sear 3–4 minutes without moving until nicely browned. Flip and reduce heat to medium. Add 1 tbs butter, sprinkle the exposed side with 1 tsp black pepper and 1 tsp smoked paprika if using. Baste the ham with melted butter for 2–3 minutes until heated through and caramelized on both sides. Total cook time ~6–8 minutes depending on thickness. Remove to a plate and tent loosely with foil to keep warm.

Prepare potatoes

If using fresh russet potato, peel and grate, then wrap grated potato in a clean kitchen towel and squeeze out as much liquid as possible. If using thawed frozen, make sure excess moisture is squeezed out. Combine potatoes with finely diced 1/4 onion (optional), 1 tsp salt and 1/2 tsp black pepper in a bowl and toss to combine.

Cook hash browns

In a separate large nonstick or cast-iron skillet, heat 2 tbs vegetable oil and 1 tbs butter over medium-high heat until butter foams. Add potatoes in an even layer and press down gently with a spatula. Let cook undisturbed for 4–6 minutes until deep golden and crisp on the bottom. Flip in sections or use a large spatula to turn; cook another 3–5 minutes until crisp and cooked through. Taste and adjust seasoning. Transfer to plate and keep warm next to ham (or tent with foil).

Whisk eggs

In a small bowl, crack 2 large eggs and add 2 tbs milk or half-and-half, a pinch of kosher salt and a pinch of black pepper. Whisk vigorously until homogenous and slightly frothy.

Cook gently

Heat a small nonstick skillet over low–medium-low heat and add 1 tsp butter. When the butter melts but hasn't browned, pour in the egg mixture. Let sit for 10–15 seconds, then using a rubber spatula gently push eggs from the edges toward the center, forming soft curds. Continue folding and gently stirring until eggs are mostly set but still moist—about 1–2 minutes. Remove from heat (carryover will finish them) and transfer to plate.

Toast bread

While eggs cook, toast two slices of five-grain bread in a toaster or on a griddle until golden and crisp to your liking.

Butter or glaze

Spread 1 tbs softened butter (or jam/honey) on the hot toast. If using a brown sugar glaze for the ham, you can brush a little on the toast for a sweet-salty pairing.

Plate

On a plate, place the crispy hash browns, set the ham steak next to them, and spoon the scrambled eggs alongside. Add the two slices of buttered five-grain toast on the side.

Garnish and condiments

If desired, sprinkle chopped parsley over the eggs or hash browns and serve ketchup or extra glaze for the ham. Serve immediately while hot.