Diner Ham And Egg Hash With Peppers And Onions

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Pork · high-protein

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Ingredients

• 6 large eggs
• 6 oz, diced ham steak
• about 2 lb frozen diced potatoes
• 1/2 cup sharp cheddar, shredded
• 1, diced bell peppers
• 1, diced yellow onion
• 1 tbsp butter
• 3/4 tbsp vegetable oil
• 4 slices, toasted sourdough bread
• 1 tsp each smoked paprika, salt and pepper

Method (tap to check — screen stays awake)

1. Get the oil hot in a large skillet over medium-high, add the potatoes straight from the freezer, and press them into an even layer. Leave them completely alone for 6 minutes so a brown crust forms underneath.
2. Flip in sections, add the ham, peppers and onion, and cook 7 minutes more, stirring twice, until the ham edges caramelise and the peppers soften.
3. Beat the eggs with salt and pepper. Push the hash to the edges, melt the butter in the middle, and pour in the eggs. Stir slowly with a spatula for 2 to 3 minutes until they set into big soft curds, then fold them through the hash.
4. Scatter the cheddar over, cover for a minute to melt, and serve with buttered sourdough toast.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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