Do you have a favorite meal? Do you like breakfast over dinner or lunch over breakfast? For me, I love breakfast.
I love everything about breakfast. My favorite part of vacation (aside from discovering new and interesting places) is breakfast.
Today just happens to be National Kentucky Day. It’s one of those states that I’ll be exploring just as soon as we get settled in Tennessee. While most folks think Derby and those amazing hats that the women wear, I think breakfast. In all honesty, anytime my thoughts go in a southern direction, I have breakfast on my mind.
This time around we just happened to have a package of diced ham that wasn’t used up as planned. Rather than let it go to waste, I thought let’s add it to some potatoes. And as long as we’re scrambling the eggs, let’s throw some ham in there, too. Yum. That’s all I’ve got to say.
A Diced Ham Country Skillet Breakfast
Skillet Ham and Potatoes
1-1/2 lbs Yukon Gold Potatoes
3 tablespoons Butter
Salt to taste
Black Pepper to taste
1 cup diced Ham
Heat oven to about 275 degrees.
Clean and quarter potatoes. Place in the steamer basket of an Instant Pot. Add 1 cup water to the insert. Set Pressure Cook CUSTOM-HIGH-3 MINUTES. Let pressure release naturally for 10 minutes, then finish with a quick release. Set potatoes aside.
Heat a large cast-iron skillet over medium heat. Add butter, swirl to coat the pan. Add par-cooked potatoes, spread out so that as much of the potato as possible is coming into contact with the skillet. Season with salt and pepper.
Let potatoes cooked for about 6 minutes or until a nice browned crust as formed. Scatter diced ham over the potatoes. With a spatula, lift and turn potatoes, mixing the ham with the potatoes. Continue to brown another 5 or 6 minutes, until ham is heated through and the potatoes are beginning to crisp.
Place the skillet in the warm oven to hold until ready to serve.
Country Toast
6 slices Country White Bread
3 tablespoons Butter
3 tablespoons Jam of choice
Toast bread. Once toasted, spread butter on the bread. Cut into triangles, place a serving plate and hold in the oven until ready to serve. Serve toast with an assortment of jams.
Country Ham and Scrambled Eggs
Lard or Bacon Drippings as needed
3/4 cup Diced Ham
10 large Eggs
Salt to taste
Black Pepper to taste
Melt lard or drippings in a large skillet over medium heat. Once hot, remove the skillet from the burner, reduce heat to medium. Scatter diced ham into the skillet, return to heat. Cook for about 5 or 6 minutes, just long enough to lightly brown the diced ham.
Crack eggs one at a time into the skillet. Let eggs cook undisturbed for about 5 minutes, for the whites to begin to set. With a large fork scrambled the yolks into the whites with the ham. Continue to cook over medium-low heat until the eggs are nice and fluffy.
Transfer eggs to the warm platter alongside the potatoes. Season with salt and pepper to taste.
Serve with buttery toast and fruit preserves for a simple country breakfast.
Know that the LORD is God;
He made us, His we are;
His people, the flock He tends
Enter His gates with thanksgiving,
His courts with praise.
