1 lb. turkey ham (the kind that comes in a block and you have to cut up.)
1 large onion
1 or 2 tomatoes
1/3 cup shredded cheddar-jack cheese1 tbsp. olive oil
1 tbsp. butterSalt and pepper to taste
Garnish with a few green onion sprigs
First cut the ham into thick slices and remove the edges. Cut into chunks, I like mine medium size, a little smaller than an almond. Cut the onion into a medium dice and add to a non-stick skillet with the ham and 1 tbsp. of butter. Being to saute until the onions and ham get lightly browned. Set aside. While the ham and onions cook, peel and dice the potatoes. Lightly fry or bake them until they get crispy. I put 2 tbsp. of canola oil into my cast iron skillet and cooked them at 450 degrees, tossing occasionally to brown evenly. This took about 15 minutes. While the potatoes cook, dice the tomato and remove the seeds, saute and add to the ham and onions. Fry up the eggs, but do not flip, just cook them on one side. Once the potatoes are crispy, add the ham, onions and tomato and season with salt and pepper. Top with a little cheese. Next add the eggs, yolk side up on top of the hash. Season the eggs with a little salt and pepper and put the skillet back into the oven for a few minutes to cook the eggs to your desired doneness.
I like this dish with copious amounts of ketchup. Brandon likes his with ketchup and hot sauce...