BIG BREAKFAST SKILLET WITH HONEY BAKED HAM
This recipe will feed a crowd. Not only that, they'll love you for it! This is a hearty day-after-a-holiday dish that's perfect for when you have several hungry mouths to feed. That being said, the best part may be that it's easy and you can do it all in one skillet. Enjoy!
Honey Baked Ham (chopped)
Gold Potatoes (peeled and cut into 1 to 1/2 inch chunks)
Garlic Clove (peeled and minced)
Yellow Onion (chopped)
1/4 TSP + More to Taste
Green Onions (sliced, for garnish)
Sour Cream (for garnish)
Fill a large pot 3/4 full of water and bring to a boil. Once boiling, add the potatoes and boil until just tender, approximately 10 minutes. Strain and let dry.
Preheat your oven to 375 degrees.
Heat a large oven-proof skillet over medium heat. We like to use a cast-iron skillet. Add 1 TBL of oil to the pan. Add the diced ham and saute until lightly browned. Remove the ham from pan and reserve for later.
Add chopped onion to the pan and saute until lightly browned. Add minced garlic and cook for 1 minute. Remove the onion and garlic from the pan and add to ham.
Toss the potatoes in salt, pepper and paprika. Add another 1 TBL of oil to the skillet. Add the potatoes to the skillet and cook until nicely browned. Once browned, remove entire skillet from heat. Add ham, onion and garlic mixture and stir to incorporate.
With a large spoon or the back of a ladle, make 7-8 indentations in the potato mixture. Into each indentation, crack an egg. Salt and pepper each egg.
Put skillet into preheated oven and set timer for 5 minutes.
At the 5 minute mark, carefully (use oven mitts!) pull skillet from oven and top with shredded cheese. Put skillet back in oven and set timer for another 7 minutes.
At the 7 minute mark, again (carefully!) pull skillet from oven and check eggs. They should be just set on top and have only the slightest jiggle in the yolks. If you like your eggs a little more done, put back into oven for another minute or two.
If the eggs are done the way you like, sprinkle entire skillet with sliced green onions and dollops of sour cream. Serve with toast and hot sauce if that appeals to you.
Enjoy with great exuberance.