BREAKFAST ESSENTIALS: HAM, EGG, CHEESE SKILLET

Breakfast Essentials: Ham, Egg, Cheese Skillet image

This is a great way to start the day, and you will usually find it several times on my breakfast holiday rotation. As a matter of fact, it is one of my houseguests most requested start-of-the-day items. This is essentially a one skillet recipe, that can be on the breakfast table in under 30 minutes. Many of the items, such as the diced ham, cubed potatoes, and sliced olives, can be prepped the night before, and that can save you a ton of time... An actual ton! So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Eggs

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
1 tablespoon(s) sweet butter, unsalted
2 small red or golden potatoes, cut into small cubes, about 3/4 cup
- water, as needed
2 tablespoon(s) yellow onion, finely chopped
3 large eggs
4 tablespoon(s) half & half
1 teaspoon(s) dry mustard powder
1/4 - dried parsley
1/8 teaspoon(s) salt, kosher variety
1/4 teaspoon(s) black pepper, freshly ground
4 ounce(s) country ham, diced
1 ounce(s) black olives, pitted, rinsed and sliced
2 -3 slice(s) swiss cheese
ADDITIONAL ITEMS
- freshly baked buttermilk biscuits
- hot sauce, for serving

Steps:

PREP/PREPARE
Chef's Note: I purposely made this recipe mild, because a lot of folks do not like to start the day with their mouths on fire... Really? Anyway, if you want more pep this different spices like, cayenne, or hot paprika, or how about a nice diced green pepper, or maybe a hot chili or two. Have fun with it.
Chef's Note: I like to serve this breakfast in individual cast iron skillets; however, it would be just as tasty, if you mixed up a bigger batch, and put it into a large skillet, or even a deep-dish pie pan.
Chef's Tip: If you buy the inexpensive version of pitted black olives, I have found that sometimes, they do not get all the pit out. And I really do not wish for one of my houseguests to crack a tooth. Be careful.
Chef's Note: Many of the items in the recipe, such as the mustard powder, the olives; even the type of cheese, were chosen because I am using ham. If I were to choose sausage or bacon, I would probably rethink the spices, and cheese.
Gather your Ingredients (mise en place).
Add the diced potatoes to a cold skillet, and then cover with water.
Chef's Tip: Red or Golden potatoes are a waxy variety of tater. I choose them because they will not break down during the cooking process.
Place on a burner set to medium-high heat, and bring up to the boil, then lower the temperature to bring it down to a simmer.
Simmer the potatoes, until they just start getting tender, about 5 - 6 minutes.
Remove the potatoes from the skillet, place on paper towels, and allow the internal heat from the potatoes to dry them, about 2 - 3 minutes.
Remove the water from the skillet, and wipe out any remaining water, then place the skillet on a burner over medium heat, and add the butter.
When the foaming subsides, add the onions, and potatoes to the skillet.
Cook, stirring often, until the potatoes begin to brown, and the onions soften, about 3 - 5 minutes.
While the onions and potatoes, are having fun in the skillet, whisk the eggs, half & half, mustard powder, parsley, salt, and pepper, together in a mixing bowl, and reserve.
Add the ham, and black olives to the skillet, and then stir into the mixture.
Add the egg mixture to the skillet.
Gently stir, over medium heat, until it just begins to set up, about 5 - 6 minutes.
Add the Swiss cheese to the top of the egg mixture.
Pop the skillet under the broiler until the cheese is nice and bubbly, about 3 - 4 minutes.
PLATE/PRESENT
Serve while still nice and hot, with some fresh buttermilk biscuits and maybe a bottle of hot sauce on the side. Enjoy.
Keep the faith, and keep cooking.