Southwestern Ham Hash
This one-pan meal is simple to make and is a killer way to use up any leftover ham you might have from your holiday gathering.
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ingredients
- 2 tsp cooking oil I used canola
- 1 lbs Yukon gold potatoes diced into bite sized pieces
- 1 small yellow onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 jalapeno diced
- 1 1/2 cups Sprouts No Sugar Uncured Spiral Sliced Hams chopped
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon coarse salt
- 1/4 teaspoon chili powder
- 4 eggs
- 1/2 cup cheddar cheese grated
- Fresh cilantro roughly chopped
instructions
- Preheat the oven to 400˚F.
- In a medium skillet over medium high heat, warm oil. Once hot, add potatoes, bell pepper, onion, and jalapeno. Cook for about 7 to 8 minutes, stirring frequently, until the vegetables are softened and you can pierce the potato with a fork.
- Stir in ham, garlic, cumin, smoked paprika, pepper, salt, and chili powder. Cook for 1 to 2 minutes more, stirring frequently, until the garlic is fragrant.
- Remove from heat. Use a spoon to make 4 wells (you can also make 6 and use 6 eggs if you prefer!) in the hash mixture. Add eggs to the wells and sprinkle cheese over the vegetables.
- Bake for 8 to 10 minutes, until the egg whites are set but the yolks are still runny. Remove from the oven.
- Garnish with freshly ground black pepper and chopped cilantro. Serve immediately.