The Best Breakfast Hashbrowns
Equipment
- Non Stick Pan Green Pans are the absolute best!
Ingredients
- 2-3 Yukon gold potatoes you can also use russet or sweet potato
- 2 tbsp Olive oil
- 1/2 Yellow onion diced
- 1/8 cup Water
- 1 cup Breakfast ham diced
- 2 tbsp Chives optional
Instructions
- Wash the potatoes and pat them dry with a towel. Dice the potatoes into 1/2 inches cubes. (you can keep the skin on)
- Using a large non-stick pan heat 2 tbsp olive oil.
- Add the diced potatoes and saute for 3-4 minutes or until the onions are translucent and soft. Remove and set aside.
- Add in the potatoes and stir so the oil is evenly coated on all of them.
- Cook stirring frequently until all potatoes are lightly browned on each side.
- Add the water and cover for 5 minutes. (open the lid and stir a few times to keep the potatoes from sticking)
- Once the water has evaporated, add back in the cooked onions and the diced ham, salt, and pepper.
- Turn up the heat to medium-high and cooking stirring frequently until the ham is slightly browned and the potatoes are crisp.
- Remove from burner and sprinkle chives (optional)
- Serve warm and enjoy!
Nutrition
Serving: 1g | Calories: 295.7kcal | Carbohydrates: 20.6g | Protein: 15.2g | Fat: 17g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 9.8g | Cholesterol: 36.7mg | Sodium: 708.5mg | Potassium: 637.9mg | Fiber: 1.7g | Sugar: 1.3g | Vitamin A: 66.6IU | Vitamin C: 8mg | Calcium: 22.8mg | Iron: 1.5mg