Chef’s Notes: I’ve often wondered why hashbrowns are the only potato that is considered a breakfast food. Why not baked potatoes, mashed potatoes, French fries…or scalloped potatoes? This breakfast “recipe” uses leftover scalloped (or au gratin) potatoes in a dish that is easy to make and is a hearty and filling way to start your day.
Eggs, Ham, and Potatoes in a Skillet
1 1/2 C. leftover scalloped or au gratin potatoes
1/2 C. diced ham
Herbs (such as chives, thyme, and/or tarragon)
Spray a medium-sized skillet with cooking spray and heat over medium heat. Stir together potatoes and ham; place in skillet. Cover and reduce heat to low/simmer. Cook for 15 minutes, until hot. Break eggs over potatoes, sprinkle with herbs, replace lid, and cook 10 minutes, until the eggs are set.