I like breakfast foods almost any time of the day, and this is a nice change up from traditional breakfast foods. I especially like the mix of sweet and savory in this hearty dish. Adapted from Mel's Kitchen Cafe.
2 russet potatoes, peeled and cut into 1/2-inch chunks
2 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
2 tablespoons light cream
10 ounces ham, cut into 1/2-inch pieces
4 large eggs
In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt, and pepper. Cover the bowl with plastic wrap or a tight-fitting lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked (stir the potatoes halfway through cooking). Afterwards, drain off any excess liquid and set the potatoes aside.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes.
Stir in the potatoes and the cream. Using the back of a spatula, press the potatoes into a somewhat even layer and let them cook without stirring, for about 2 minutes, so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.
Stir in the ham and lightly repack the hash into the skillet. Using the spatula, make 4 shallow divots, about 2 inches wide, in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serves 4.