I just made a great breakfast for weekends; when you have guests, or for a potluck get-to-gather. It would also be great for a weekday but many of you might not have the time to prepare it then.
I started by dicing a small onion and 1/2 of a large bell pepper and adding them to a ten inch cast iron skillet with some olive oil on medium heat. While those cooked; I microwaved three small russet potatoes and cut them up in small bite sized pieces. I cut a large slice of cooked ham into a large dice. When the onion and pepper had cooked about three minutes; I added the ham and cooked another minute or so. Then I scattered the cut potatoes over the top, sprinkled with sea salt and put under a preheated broiler, about seven inches from the element. In the meantime I broke six eggs into a bowl and added a generous portion of no-salt seasoning, pepper, maybe a quarter cup of milk and a good long squirt of Sirracha Hot Chili Sauce. I beat them with a spoon. I cooked the potatoes until they started to brown some on the top then stirred Repeated and poured eggs over the top; cooked until eggs were set, sprinkled some Monterrey jack and cheddar cheese over the top and melted it. Remove from oven and let it rest for about five minutes before cutting it into quarters.
We ate a quarter of this with some salsa and a piece of toasted whole wheat bread I had made previously. Very tasty, very filling, and healthy. I will tell you about the bread later. I hope you try this; I am sure you will enjoy it. Feel free to change the seasoning to your taste. I like to use seasonings that allow me to reduce the need for a lot of salt. You could add some salsa to the dish as it is cooking or you could pot some diced fresh tomatoes over the top. Use your imagination.
Thanks for visiting, you are always welcome here. May you and yours have a healthy and happy day. David Johnson