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.
- 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*
- 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.
- Add the diced ham and stir; cook 2 minutes.
- Scoot the vegetable and ham mixture over to one side of the pan. If the pan looks dry, add an additional teaspoon of ghee.
- 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.
- 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.