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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 280mg
- Sodium: 1710mg
- Total Carbohydrates: 39g
- Protein: 33g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 6%
0%
Potassium 15%