Baked breakfast potatoes with eggs

• Gluten free

• Meat

  • 6 oz Ham

• Produce

  • 1 Large or 2 small onions
  • 1 Red bell pepper, large
  • 1 tsp Rosemary, Fresh
  • 1 tsp Sage, fresh
  • 2 lbs Your favorite potatoes

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter, unsalted

Found on culinaryginger.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 2 pounds of your favorite potatoes, peeled and cut into 1/2 cubes
• 6 ounces/1cup ham, cut into 1/2 inch cubes
• 1 large or 2 small onions, chopped
• 1 large red bell pepper, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh sage, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 4 large eggs

Directions

• Preheat oven to 400° F.
• Heat the oil and butter in a large cast iron skillet over medium heat.
• Add the potatoes, ham, onions and bell pepper. sprinkle with salt and pepper and stir well and make an even layer.
• Cover and allow to cook and brown on the bottom for 10 minutes. * see note
• Remove the lid, add the sage and rosemary and stir well making sure that you get all the browned potatoes off the bottom. Return to an even layer and replace the lid.
• Cook for another 10 minutes until everything is well browned and the potatoes are tender.
• Remove from the heat and make 4 wells in the potatoes using a small glass or cup, about 3 inches in diameter.
• Crack an egg into each well, sprinkle with a little salt, pepper and chopped rosemary.
• Bake for 10 minutes until the eggs are set.