Thanks for my friend Beth Riffel for providing this What's For Dinner Wednesday. I am super busy keeping up with my kids and all the new calves that are being born. It's great to have friends that help out when I am busy! And this lady knows what busy is with 3 kids in sports and 4-H and she is foster mom to a litter of piglets and a bottle lamb.
Farm family breakfasts can be big deals – or no big deals. This dish totally falls in the latter category. I grew up eating this hearty, one-dish breakfast as a kid – and now my kids do too. Its name is nothing special. In fact, it’s downright humble. We call it “hash.” And raising a few pigs – we love the fact that it includes ham.
This breakfast hash is not the kind of corn-beef or red flannel hash that has southern roots – but it’s good all the same. The ingredients are few – and often on hand – and leftovers work great.
1 package frozen hasbrowns. Mr. Dell’s are my favorite. If you like onions and peppers – the O’brien style are great – although my family is not a fan.
Chopped ham. This is where the left-0ver part comes in. About 2 cups.
6 eggs – whisked together like scrambled eggs.
Salt and pepper to taste.
I like to use a large non-stick skillet. Add about ¼ cup of oil in pan and turn up heat. Add hasbrowns and cook till beginning to brown and crisp. ( I usually throw these in and go about the morning routine – checking them ever so often. Generally takes 10-15 minutes for the frozen hasbrowns to cook.)
Add the ham and cook till warm. Once done – add the eggs. I like to make a well in the middle of the hasbrowns and let the eggs set a little bit before stirring them throughout the pan.
Top with shredded cheese or ketchup. Yumm! A hot, hearty, one-pan breakfast with no fuss!!