Farmer's Breakfast Skillet

Ingredients

Equipment Needed

• •12-inch cast iron skillet with lid
• •Wide metal spatula
• •Wooden trivet or thick folded towel for serving

Instructions

1. 1

   Prepare the potatoes

   Cut your potatoes into uniform half-inch cubes. Uniformity matters here because it ensures even cooking. Place the cubes in a large bowl and cover with cold water for ten minutes. This rinses away surface starch, the enemy of crispness. Drain thoroughly and spread on a clean kitchen towel. Pat them aggressively dry. Any moisture left on these potatoes will steam instead of fry, and you'll end up with mush instead of golden cubes.

   Yukon Golds hold their shape better than russets and develop a creamy interior. If using russets, reduce the soaking time to five minutes.
2. 2

   Start the potatoes

   Set your 12-inch cast iron skillet over medium heat. Add two tablespoons of butter and all the vegetable oil. When the butter foam subsides, add the dried potato cubes in a single layer. Here's the secret most recipes won't tell you: leave them alone. Let them cook undisturbed for five full minutes. You'll hear sizzling and smell that gorgeous browning. Only then do you flip them, revealing golden-crusted bottoms.

3. 3

   Build the crust

   Continue cooking the potatoes, turning every four to five minutes, for about fifteen minutes total. Season with half the salt, the black pepper, paprika, and garlic powder after the first flip. The potatoes are ready when they're deeply golden on multiple sides and yield easily to a fork. Don't rush this stage. Crispy potatoes are the foundation of everything that follows.

   If your potatoes are sticking, your pan isn't hot enough or you haven't waited long enough. Properly crusted potatoes release naturally.
4. 4

   Add ham and vegetables

   Push the potatoes to one side of the skillet. Add the remaining two tablespoons of butter to the cleared space. When it melts and foams, add the ham cubes. Let them sear without moving for two minutes until the edges caramelize. Add the onion and both bell peppers. Cook, stirring occasionally, until the onion turns translucent and the peppers soften but retain some structure, about five minutes. Season with the remaining salt.

5. 5

   Combine and create wells

   Fold everything together gently, distributing the ham and vegetables throughout the crispy potatoes. Taste a potato cube and adjust seasoning. Using the back of a spoon, create four shallow wells in the hash, spacing them evenly. These nests will cradle your eggs.

6. 6

   Cook the eggs

   Crack one egg into each well. Sprinkle a pinch of salt and pepper over the yolks. Cover the skillet with a lid or sheet of aluminum foil. Reduce heat to medium-low. Cook for four to five minutes for runny yolks, six to seven minutes for yolks that are set but still soft in the center. The whites should be completely opaque with no translucent patches.

   For more evenly cooked eggs, you can transfer the covered skillet to a 400°F oven for four minutes instead of stovetop finishing.
7. 7

   Finish and serve

   Remove the lid and scatter fresh chives over the entire skillet. Bring it straight to the table on a wooden trivet or folded towel. Let everyone serve themselves directly from the pan, scooping up portions that include an egg, plenty of crispy potatoes, and a generous share of ham and peppers. Pass hot sauce for those who want it. This is farmhouse cooking at its most honest.

Chef Tips

• •The quality of your ham determines half the flavor. Seek out a proper smoked ham steak from a butcher, not the thin deli slices packed in plastic. Country ham works beautifully if you can find it, though you'll want to reduce the added salt.
• •Cast iron is non-negotiable here. It holds heat evenly and provides the thermal mass needed to crisp potatoes properly. A well-seasoned pan also gives you a natural non-stick surface that lets everything release cleanly.
• •This recipe scales beautifully. For a larger crowd, use two skillets rather than one overcrowded pan. Crowding creates steam, and steam is the enemy of crispness.
• •Leftover roast beef, corned beef, bacon, or breakfast sausage can replace the ham. Adjust salt accordingly since cured meats vary in salinity.

Advance Preparation

• •Potatoes can be cubed, soaked, and dried the night before. Store them in a single layer on a towel-lined sheet pan in the refrigerator, uncovered. The surface dries further overnight, improving crispness.
• •Vegetables and ham can be diced up to two days ahead and stored separately in the refrigerator. Let them come to room temperature for twenty minutes before cooking.
• •The entire hash (minus eggs) can be prepared ahead and refrigerated. Reheat in the skillet over medium heat until sizzling before creating the egg wells and proceeding.

Frequently Asked Questions

Nutrition Information

1 serving (about 390g)