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Country Ham and Egg Skillet
Melissa Hart

Country Ham and Egg Skillet

Salty ham, browned potatoes and runny eggs make a breakfast that needs no side dish. Give the potatoes room and leave them alone long enough to crust. If your ham is especially salty, rinse and pat it dry before it hits the skillet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 small yellow onion diced
  • 6 oz country ham cut into thin strips
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 4 large eggs
  • 2 tbsp water
  • 2 tbsp sliced scallions

Method
 

  1. Microwave the potatoes with 2 tbsp water in a covered bowl until just tender at the edges, 4 to 5 minutes, then drain and dry them.
  2. Heat the oil in a 12-inch cast-iron skillet over medium-high heat and spread the potatoes in one layer.
  3. Cook without moving for 4 minutes, then turn and continue cooking until browned on several sides, about 8 minutes more.
  4. Add the onion, ham, paprika and pepper and cook until the onion softens and the ham edges curl, 5 to 6 minutes.
  5. Make four wells in the hash, crack an egg into each and pour the water around the edge of the skillet.
  6. Cover and cook over medium-low heat until the whites are set but the yolks still give when touched, 4 to 6 minutes.
  7. Scatter the scallions over the skillet and serve from the pan.