This Is What Your Holiday Leftovers Should Look like the Morning After
Categories: DIY Recipes

This Is What Your Holiday Leftovers Should Look like the Morning After

Can we just sit back a moment and admire this timeless combination of ham, potatoes and eggs? Perfect as this breakfast is, with crispy shredded ham, crunchy fried potatoes, dippy eggs and a few fresh tomatoes in there to make it healthy (okay, a tiny bit healthier), this dish will pretty much take any leftovers you’ve got on hand during the holidays. Got peas? Add them! Or sausage? Definitely (why didn’t we think of that before going into the kitchen?!). We’re even willing to bet that a smothering of leftover gravy would work after Thanksgiving. Just throw it all in the pan and enjoy a breakfast that you’ll probably want to serve for dinner too!

Ingredients:

Serves 3

— ¾ cup cooked ham (we used ham hock), shredded

— 1 onion, peeled and diced

— 1 pound leftover cooked potatoes, chopped into bite-size chunks

— 3 large eggs

— 1 Tablespoon butter

— 3 Tablespoons vegetable oil

— ¼ teaspoon salt

— ¼ teaspoon pepper

— 1 ½ teaspoons chopped fresh parsley

— 8 cherry tomatoes, cut in half

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Heat one tablespoon of oil and butter in an oven-proof skillet. Add the onions and cook for five minutes until softened. Remove from pan and place in a bowl.

3. Add the remaining oil to the pan and heat on a high heat. Add the potatoes and cook for 6-8 minutes until lightly browned. Stir through the onions, half the shredded ham and the salt and pepper.

4. Make three wells for the eggs. Crack the eggs into the wells and transfer to the oven. Bake for 5-10 minutes until the whites of the eggs have almost set, then sprinkle the rest of the ham on top of the potatoes. Bake for a further two minutes until the ham is warmed through and the eggs are cooked.

5. Sprinkle on parsley, chopped tomatoes and black pepper.

Preheat oven to 400 degrees Fahrenheit. Heat one tablespoon of oil and butter in an oven-proof skillet. Add the onions and cook for five minutes until softened. Remove from pan and place in a bowl.

Add the remaining oil to the pan and heat on a high heat. Add the potatoes and cook for six to eight minutes until lightly browned. Stir through the onions, half the shredded ham and the salt and pepper.

Make three wells for the eggs. Crack the eggs into the wells and transfer to the oven. Bake for 5-10 minutes until the whites of the eggs have almost set, then sprinkle the rest of the ham on top of the potatoes. Bake for a further two minutes until the ham is warmed through and the eggs are cooked.

Sprinkle on parsley, chopped tomatoes and black pepper.

What do you like to make with Thanksgiving leftovers? We’d love to hear in the comments below.