4-6potatoes, skin on, washed and dicedbase this on the size of your potatoes
12ozsliced mushroomsI like baby bellas
1-2cupscherry or grape tomatoes, whole
olive oil (enough to cover the bottom of your pot)
kosher salt and fresh black pepper to taste
1/4cupfresh chives, finely chopped
Preheat oven to 400 degrees.
Heat olive oil in a large, wide-bottomed pan over medium heat. When the oil is shimmering but not smoking, add onion and allow it to cook until translucent.
Add diced potatoes and thyme to the hot oil and onions. Salt and pepper to taste and allow potatoes to fry in the oil, stirring occasionally to prevent sticking.
While potatoes are frying, in a second large skillet, drizzle a small amount of olive oil. When the oil is shimmering but not smoking, add ham and mushrooms. Salt and pepper to taste and allow ham and mushrooms to cook until the mushrooms have given up all of their liquid. About 8 minutes. Add whole tomatoes to the mixture.
When the potatoes have brown crispy edges, pour the ham, mushrooms, and tomatoes over the potato mixture and toss gently to combine. Create indentions or "wells" in the skillet to crack the eggs into. I can fit 6 eggs but don't sweat it if can't fit that many. Crack each egg carefully into the well. Move the pan into the oven and cook for 5 minutes or just until the eggs are set.
Remove from the oven, top with chives (and grated cheese if you like!) and Enjoy!
Ham and Egg Hash #SundaySupper https://www.mynourishedhome.com/ham-egg-hash/ April 5, 2015