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Breakfast hashes have a unique charm that has made them a staple in kitchens around the world. At their core, breakfast hashes are a blend of diced ingredients—typically potatoes, proteins, and vegetables—cooked together in one skillet. This method not only simplifies cooking and cleanup but also allows for endless customization. You can mix and match ingredients based on what you have on hand or your dietary preferences.

Ham and Potato Breakfast Hash

Start your day with a delicious Hearty Ham and Potato Breakfast Hash that combines crispy potatoes, savory ham, and vibrant vegetables for a satisfying meal. This easy-to-make dish is perfect for busy mornings or leisurely brunches. With its versatile ingredients, you can customize it to suit your tastes. Enjoy the delightful flavors and textures, topped with fresh parsley for a bright finish. This recipe is sure to become a breakfast favorite!
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Ingredients
  

2 cups diced potatoes (russet or Yukon Gold)

1 tablespoon olive oil

1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup cooked ham, diced (preferably from a large ham steak)

4 large eggs

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepping the Potatoes: Start by peeling and dicing the potatoes into small cubes (about ½ inch). Rinse them under cold water to remove excess starch, then pat them dry with a towel.

    Cooking the Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and a pinch of salt. Cook for about 10-12 minutes, stirring occasionally, until they become golden and crispy. You may cover the skillet with a lid for the first 5 minutes to help them cook through.

      Adding Veggies: Once the potatoes are crispy, add the diced onion and red bell pepper to the skillet. Sauté for another 4-5 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Incorporating Ham: Add the diced ham to the skillet, stirring until everything is evenly mixed and heated through, about 2-3 minutes. Sprinkle the smoked paprika, salt, and pepper over the mixture, combining evenly.

          Cooking the Eggs: Make four small wells in the hash using a spatula. Crack an egg into each well and cover the skillet with a lid. Let the eggs cook for about 5-7 minutes or until the whites are set but the yolks are still slightly runny (or longer if you prefer firmer yolks).

            Serving: Carefully remove the skillet from heat. Garnish the hash with freshly chopped parsley. Serve your delicious ham and potato breakfast hash hot, ideally with some hot sauce or a side of toast.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings