Breakfast Hash with Potatoes and Vegetables
Breakfast Hash combines crispy potatoes, vegetables, and savory turkey ham.
Ingredients
- 5 strips turkey ham sliced into 1/2- to 1-inch pieces
- 4 medium red potatoes diced into 1/2-inch pieces
- 1 medium yellow onion finely chopped
- 1 large bell pepper finely chopped
- 4 ounces white button mushrooms sliced
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 –2 teaspoons olive oil if needed
- Eggs cooked to your preference, optional
Instructions
- Heat a large skillet over medium-high heat. Add the sliced turkey ham and cook until lightly browned around the edges. Transfer it to a plate and set aside.
- If the skillet looks dry, add 1–2 teaspoons of olive oil. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften.
- Add the diced potatoes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then stir well.
- Spread the potatoes into an even layer across the bottom of the skillet. Leave them undisturbed for 5–6 minutes so they can develop a golden, crispy crust.
- Stir the potatoes and spread them out again. Repeat this process 2–3 times, cooking until the potatoes are tender inside and crisp around the edges.
- Add the chopped bell pepper and cook for another 1–2 minutes, until it begins to soften.
- Add the sliced mushrooms. Season with the remaining salt and black pepper and continue cooking until the mushrooms are tender and any excess moisture has evaporated.
- Return the cooked turkey ham to the skillet and toss everything together. Cook for another 1–2 minutes, just until heated through.
- Serve your Breakfast Hash immediately, topped with a soft-cooked, fried, or poached egg if desired.
Notes
For extra color and flavor, garnish the finished hash with chopped parsley, green onions, or fresh chives.