Smoked ham is such a versatile ingredient. You can use it in savory tarts, small bites, hearty soups, and of course in a proper breakfast like my Farmhouse Ham & Potato Fry‑up. It adds great flavor without much effort, and it’s one of those ingredients that always seems to make a dish feel more satisfying. In this fry‑up, the ham crisps slightly around the edges while the potatoes get golden and tender. Top the whole thing with a sunny‑side‑up egg and you’ve got a simple, comforting meal that’s hard to beat.
Ingredients
- 1 large parboiled Yukon gold potato
- 1/2 medium chopped onion
- 1 tbsp olive oil
- 1 cup smoked ham cut into cubes the samesize as the potatoes
Optional
- 2 whole eggs
- 1 tbsp butter
Instructions
Gather all ingredients before starting the recipe.
- Heat 1 tbsp olive oil in a small skillet over medium high heat. Add 1 large parboiled Yukon gold potato, cut into cubes and 1/2 medium chopped onion and stir to combine.
- Cut smoked ham into cubes the same size as the potatoes.
- Add cubed ham to potato mixture when the onions have softened and are beginning to brown, about 5-6 minutes and cook until the ham has warmed through and is beginning to brown around the edges.
- Optional
- In a separate skillet, melt 1 tbsp of butter over medium high heat. Break 2 eggs into the pan when the butter is bubbling and cook eggs until the whites have set.Serve over the Ham and Potato Fry-Up.
