Prep 30 mins
Cook 0 mins
This makes a filling breakfast for 2. To save cooking time, prepare the potatoes the day before, cover, and refrigerate.
- Melt butter in heavy large skillet over medium-high heat. Add potatoes, seasoned salt, salt, and pepper. Cook until lightly browned, about 15 minutes. Add ham. Cook 3 minutes, tossing gently. Reduce heat to low.
- Beat eggs with milk. Pour eggs over potato mixture. Turn hash with spatula until egg is well incorporated and cooked through, 3-4 minutes. Garnish hash with parsley.
Fantastic! It's a great thing to keep on hand to make breakfast burritos, too. (Just sprinkle on a little shredded cheddar and salsa.) I like to use frozen diced potatoes for extra convenience.
What a delightful and easy way to rustle up a tasty, and as you say, a very hearty breafast meal! We ate this for an "all day breakfast" luncheon dish and thoroughly enjoyed it! I used left-over new potatoes in their jackets from the night before and smoked local ham slices with local free-range eggs; I added my chopped parsley to the hash just before serving and mixed it through. We ate this with a hunk of home-made oat bread I had made in the morning and were both totally satisfied! I think that the 1/2 teaspoon of seasoning salt was a little too much for our tastes, we try to use less salt in our diet - my only change would be to add 1/4 teaspoon next time - but other than that, I would not change this recipe one little bit - thanks Jackie! Made for holiday tag as a thank you for tagging two recipes in the game, and also for the photos forum Breakfast Photos event in September. Great! FT:-)