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Eggs with Western Hash

Active Time: 25 minutes / Cook Time: 15 minutes / Total Time: 25 minutes

Makes 2 servings

Chef’s Tip: Shredded cheese freezes beautifully and defrosts in no time; take out just what you need. (You may have to bang the bag against the counter to loosen it up.) If you have the freezer space, keeping a bag each of mozzarella, cheddar, and Tex-Mex blend makes adding a savory, rich note to meals easy, and you don’t have to worry about the extra cheese going bad.

Eggs w Western Hash.JPG


  • 2 teaspoons ghee, plus more if necessary
  • 1 cup chopped onion
  • 1 small green bell pepper, seeded and chopped
  • 1/8 teaspoon salt, plus a small pinch for the eggs
  • 1 cup diced ham steak, about 4 oz. (you’ll use the rest in soup tonight)
  • 2 eggs freshly ground black pepper, to taste
  • 2 tablespoons shredded cheddar OR Tex-Mex blend cheese*


  1. Heat ghee in a large skillet over medium. Add onion, pepper, and 1/8 teaspoon salt and cook, stirring often, until the vegetables are softened, about 10 minutes.
  2. Add the diced ham and stir; cook 2 minutes.
  3. Scoot the vegetable and ham mixture over to one side of the pan. If the pan looks dry, add an additional teaspoon of ghee.
  4. Crack the eggs into the empty side of the pan and sprinkle lightly with salt. Cook 2 minutes, or until the bottoms are cooked and the whites have started to set. Carefully flip each egg and cook another minute or so, or to desired doneness.
  5. Divide the hash evenly between two plates, and top each with an egg. Sprinkle with black pepper to taste, and a tablespoon of cheese each. Serve.