Ham, Potato & Egg Breakfast Hash
TOTAL TIME: 20 MINUTES
½ tbsp extra virgin olive oil
1 small brown onion, diced
1 cup leftover Christmas ham, roughly diced
1 clove garlic, diced
300 g leftover roast potatoes
½ cup spring onions, chopped
Salt and freshly ground black pepper
Preheat oven to 180ºC.
Heat a large oven proof frying pan over medium heat and add ½ tbsP olive oil, diced brown onion and garlic. Cook until the onion has softened, then add ham and cook for 5 minutes, or until it has started to crisp. Add potatoes to the pan and stir to combine all ingredients.
Use a wooden spoon to create an indent for each of the eggs. Crack eggs into the pan, one at a time and then place in oven for 10 minutes, or until the eggs are cooked through.
Remove from oven, season with salt and pepper and scatter with spring onions to serve.