One Skillet Eggs Ham And Potatoes Food

COUNTRY HAM AND POTATOES

Steps:

• In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to 1 side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.

ONE SKILLET EGGS, HAM AND POTATOES

Steps:

• 1. Wash potatoes, peel if you want but you don't have to. Dice up the potatoes, put them in a large skillet, add water and boil until almost tender and the water is almost gone.
• 2. Add olive oil and butter (or margarine) to skillet along with spices and any vegetables (optional). Start browning the potatoes. Dice the ham or cut into odd shapes. Then add the ham. Brown the ham a bit too.
• 3. Break 12 eggs into a bowl. Beat with a fork for about a minute. Add the 4 TBS. of water to the eggs. Beat another minute.
• 4. Slowly pour the eggs over the ham and potato mixture.
• 5. Turn the heat down to medium low. Let the egg mixture on the bottom of the skillet cook a bit. Start moving the eggs and potato mixture around in the pan with a spatula.
• 6. Turn the egg and potato mixture over in sections (like you would a pancake).
• 7. When all of the eggs are cooked, Turn the heat off. *** You may add cheese if desired.
• 8. Serve on a plate or in a bowl. This can be a side dish or the entire meal. *** Great for Breakfast, Lunch or Dinner.

HAM POTATO SKILLET

Steps:

• In a 10-in. skillet, melt butter over medium heat. In the skillet, layer half of the potatoes, salt, pepper, onions, green pepper and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender., Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle cheese. Cover and cook 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

HAM N EGG SKILLET

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.

SOUTHWESTERN HAM AND EGG SKILLET

Steps:

• Beat eggs well in a large bowl until lemon colored. Whisk in milk, sour cream, pepper flakes, and garlic powder until well incorporated. Set aside.
• Spray a skillet with cooking spray for easy clean up. Add butter and melt using medium heat. Then add shallots, ham and tortilla strips until strips and shallots soften.
• Add egg mixture and stir constantly to keep from scorching.
• When the eggs are almost done add cheese and continue to stir until cheese is melted and eggs are completely cooked.
• Remove from heat and stir in salt and pepper to taste. Serve with any desired garnish and enjoy.

CHEESY POTATO & EGG SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
• Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
• Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

HAM & POTATOES IN A SKILLET

Steps:

• Dice potatoes into small pieces. I use thin skinned potatoes and don't bother to peel, but if you prefer, peeled potatoes work well too. (The potatoes can be cooked in advance, or, of you want a really speedy meal, you could use the pre-cut pre-cooked diced potatoes from the produce section).
• Boil potatoes in lightly salted water until soft, about 25 minutes. Drain.
• Fry ham in heavy skillet over medium heat for about 3 minutes, flip and cook for a few more minutes, until there's a nice bit of juice in the pan. Add brown sugar to the pan, and turn ham to coat. simmer for about 5 minutes, turning occasionally, until ham is heated through.
• Add potatoes to pan (you don't have to remove the ham, just lift it with a fork and put the potatoes underneath). Stir to coat evenly.
• Serve.

GRATIN OF POTATOES, HAM, EGGS & ONIONS (JULIA CHILD)

Steps:

• Adjust oven rack to upper third of oven and preheat oven to 375 degrees F.
• Cook the onions in the oil and butter over low heat for about 5 minutes, til tender but not browned.
• Raise heat slightly, stir in ham, and cook a moment longer.
• Beat eggs in a mixing bowl with garlic, herbs, cheese, cream or milk, and seasonings.
• Add in the ham and onions; mix.
• Peel and coarsely grate potatoes. Squeeze the water out of the grated potatoes, a handful at a time.
• Stir potatoes into egg mixture. Check seasoning. (May be prepared in advance up to this point.).
• Heat the butter in the baking dish. When it foams, add potato and egg mixture. Place dots of butter on top.
• Bake 30-40 minutes, or until top is nicely browned. Serve directly from the baking dish or skillet.