Smoked Ham Hash with Crispy Potatoes
Sizzling cast-iron skillet potatoes are seared alongside caramelized cubes of pork and colorful bell peppers for a classic diner-style feast. Finished with a crown of velvety, cheese-infused scrambled eggs, this hearty meal offers a balance of charred textures and silky richness in every bowl.
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Ingredients
Instructions
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Heat a large cast iron skillet over medium-high heat with the oil or bacon fat.
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Add the potatoes in a single layer. Season with salt, pepper, and smoked paprika.
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Leave them alone for 6โ7 minutes. Developing that deep golden-brown crust on the first side is the key to a "diner-style" hash.
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Once the potatoes are crusty, toss them and add the diced onion and red bell pepper.
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Sautรฉ for about 5 minutes. The onions should turn translucent and the peppers should become tender with just a bit of char.
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Stir in the diced smoked ham.
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Cook for 4โ5 minutes. This renders a bit of the ham fat and gets the edges of the ham cubes caramelized and slightly chewy.
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Turn the heat to the lowest setting just to keep the skillet hot while you do the eggs.
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Whisk the 6 eggs and cream in a bowl until no streaks of white remain.
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In a non-stick skillet over medium-low heat, melt the butter.
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Pour in the eggs. Use a silicone spatula to gently sweep the eggs from the edges toward the center, creating large, soft ribbons.
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When the eggs are still glossy and slightly wet-looking, fold in the 1 cup of shredded cheese.
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Remove from the heat immediately. The residual heat will melt the cheese and finish the eggs to a perfect soft scramble.
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Divide the hot ham and potato hash into 4 bowls.
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Top each with the cheesy eggs.
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Garnish with green onions or chives and serve immediately.
