Name: Rustic Skillet Hash with Ham and Eggs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 350 g waxy potatoes (e.g., yukon gold); 150 g cooked ham; 100 g red bell pepper; 80 g yellow onion; 20 g unsalted butter; 15 ml olive oil; 2 g smoked paprika; 3 g salt; 1 g black pepper; 4 large eggs; 5 g fresh chives

Equipment

Large cast iron skillet or heavy-bottomed frying pan

or Non-stick frying pan

Chef's knife

Cutting board

Spatula

Lid or baking sheet

or Aluminum foil

Ingredients

2 servings

Hash Base

350 g waxy potatoes (e.g., yukon gold), diced into 1cm cubes
150 g cooked ham, diced into 1cm cubes
100 g red bell pepper, diced
80 g yellow onion, diced

Fats & Seasoning

20 g unsalted butter
15 ml olive oil
2 g smoked paprika
3 g salt
1 g black pepper, freshly ground

Topping

4 large eggs
5 g fresh chives, finely chopped

Nutrition (per serving)

579

Calories

32g

Protein

46g

Carbs

31g

Fat

Fiber

Sugar

1586mg

Sodium

Method

Dice the potatoes, ham, onion, and bell pepper into uniform 1cm (1/2 inch) cubes. Uniformity ensures even cooking.

Heat olive oil and butter in a large skillet over medium-high heat (approx. 190°C/375°F) until the butter foams.

Add the diced potatoes in a single layer. Cook undisturbed for 4-5 minutes to develop a golden crust, then stir and cook for another 3-4 minutes until tender-crisp.

8mLook for: Golden brown edgesFeel: Knife pierces with slight resistance

Reduce heat to medium. Add the onions, peppers, and ham. Sauté for 5-6 minutes until the vegetables are soft and the ham has caramelized slightly. Season with smoked paprika, salt, and pepper.

Create four small wells (indentations) in the hash mixture using the back of a spoon. Crack an egg into each well.

Cover the skillet with a lid or baking sheet. Cook for 3-5 minutes until the whites are set but the yolks remain runny (or to preference). Target internal egg temperature of 74°C/165°F for full safety, or remove earlier for culinary preference.

4mLook for: Opaque whites, jiggly yolks

Remove from heat immediately to stop cooking. Garnish with fresh chives and serve directly from the skillet.

Chef's Notes

Use a waxy potato like Yukon Gold or Red Bliss; starchy Russets may disintegrate when stirred vigorously.
Do not salt the potatoes immediately upon adding them to the pan; salt draws out moisture which inhibits browning. Season in step 4.
If using leftover honey-baked ham, reduce the added salt, as the reduction of the ham juices will intensify the salinity.
For a spicy kick, add a pinch of cayenne or red pepper flakes with the paprika.