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10 minutes prep, 30 minutes cook
5 slices bacon, thick-cut
1 7 ounce boneless ham steak, cut into 1/2-inch cubes
1 small onion, chopped
1/2 cup red bell pepper, seeded and diced (1/2-inch)
1 20-oz bag refrigerated hash brown potatoes
Salt and freshly ground black pepper
Cook bacon in large (12-inch) skillet over medium heat, turning once, until crisp and browned, about 8 minutes. Transfer bacon to paper towels to cool. Pour fat from skillet into small bowl. You should have 5 tablespoons; add vegetable oil, if needed.
Return 3 tablespoons bacon fat to skillet over medium heat. Add ham and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add onion and red pepper and cook, stirring occasionally, until onion is golden, about 7 minutes. Add hash browns and cook until underside is mostly golden brown, about 7 minutes. Drizzle remaining 2 tablespoons bacon fat over potatoes. Using metal spatula, turn hash browns over in sections. Continue cooking until other side is mostly golden brown, about 7 minutes. Continue cooking, stirring occasionally, until hash is completely golden brown, about 5 minutes more. Sprinkle with crumbled bacon and season with salt and pepper. Serve hot.
If desired, top each serving with a fried or poached egg.
Comfort food personified, this hash is a winning breakfast or brunch dish, but makes for a good supper, too. It will be more satisfying if served with freshly baked biscuits (mix them quickly from a mix as a timesaver) and your favorite jam. A seasonal fruit salad would be perfect served alongside, or perhaps a green salad with apple slices, shredded Cheddar, and toasted walnuts. Try also topping the hash with a fried egg.
Protein: 12 grams
Fat: 6 grams
Sodium: 650 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 1 grams
Carbohydrates: 21 grams
Fiber: 2 grams