Preheat oven to 450 degrees. Combine potatoes and ham in a large bowl. Drizzle with melted butter and sprinkle with pepper; toss to coat. Spread evenly on a 15x10x1-inch baking sheet. Bake for 20 minutes or until potatoes are fork-tender, stirring halfway through. Remove from oven, stir in tomatoes; cool slightly.
A hearty breakfast bowl that would keep even a farmer full! Make it ahead by cooking the potatoes, ham, and tomatoes on a baking sheet, then cool and refrigerate. Then reheat and assemble according to the recipe directions.
Servings and Ingredients
|3 c. Hy-Vee frozen potatoes O'Brien|
|1 lbs. boneless cooked ham, chopped|
|1 tbsp. Hy-Vee unsalted butter, melted|
|1 tsp. Hy-Vee ground black pepper|
|1 c. cherry tomatoes, halved|
|2 tsp. Hy-Vee canola oil|
|4 Hy-Vee large eggs|
|1 c. Hy-Vee shredded sharp Cheddar cheese|
|1 avocado, pitted, peeled, and sliced|
|Hy-Vee hot thick and chunky salsa, for serving|
Things To Grab
- Large bowl
- 15x10x1-inch baking sheet
- Large skillet
- 4 serving bowls
While potatoes are cooking, heat canola oil in a large skillet over medium-low heat. Add eggs to oil and reduce heat to low. Cook eggs for 3 to 4 minutes or until whites are completely set and yolks begin to thicken.
Divide potato mixture among 4 serving bowls. Top each with cheese, sliced avocado, and egg. Serve with salsa, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 280mg
- Sodium: 1710mg
- Total Carbohydrates: 39g
- Protein: 33g