Skillet Breakfast Hash

By Katie Johnstonbaugh


2 T. olive oil
4-5 medium-size russet potatoes
1/2 medium onion
1 cup cubed ham
4 eggs
salt and pepper to taste

Heat oil in cast iron skillet or frying pan until very hot.  Add potatoes, and allow to brown on the bottom, around 2 minutes.  Flip potatoes and allow to brown on the other side.  Add onion and stir, allowing them to soften another 2-3 minutes.  Add ham and stir again another 2-3 minutes.  Make well (or indention) into 4 spots in the mixture, all the way to the bottom of pan.  Crack one egg into each indention.  Sprinkle all with salt and pepper and cover for about 3-5 minutes or until tops of eggs are cooked but yolks are still soft and partly runny.

Cooking with Love,

~Katie Johnstonbaugh