Name that Dish!

For the first time in my life I am at a loss for words. I have never had a hard time thinking of names for recipes that I have created yet I was at a loss for naming this dish. (My secret obsession is actually writing food related jingles. Many of you may know my most famous hit, "Ham skillet, you're so delicious") Calling this dish "ham skillet" sounded so boring. The only other name I came up with was "toads on the rocks".  I thought the eggs looked like toads. This is probably a sign I need an eye exam. For now, I  will call it the unnamed dish.


At this point I am sure you realized by most of my pictures that my cast iron skillet gets a lot of use. If you have not yet invested in one, GO BUY ONE! Once you learn to cook out of one, your cooking techniques will be so much easier and your food will taste so much better! (I'm bias)

5 potatoes of any sort. Red, yukon gold or russet. Diced in to bite size pieces of similar size. It doesn't have to be exact but you want to ensure the cook time is relatively the same.
1 C of diced ham. We buy ham steaks from Costco an I used about half a ham steak.
6-7 eggs. you can mix the eggs like you would to begin scrambled eggs or leave them whole
1/2 C cheese. I used mozzarella but I usually use cheddar
salt and pepper to taste

Preheat oven to 400
Dice the potatoes and add to a preheated skillet with 1T vegetable oil over medium heat. Stir occasionally. Add salt and pepper.  Letting the potatoes fry in the oil will ensure they get a crispy crust. Cook until tender. About 10 minutes. Add diced ham and cook for an additional 5 minutes.

Crack the eggs on top of the ham and potato mixture, add salt and pepper and place in the oven for about 6 minutes.

Remove from oven and add cheese and place back in the oven for an additional 3 minutes until the cheese is melted. Remove from oven and either slice and serve or mix and serve. I prefer to mix up the skillet and serve. It looks more rustic that way instead of looking like a crustless hillbilly quiche.

The main thing I love about this dish is the simplicity. Its basically a combination of breakfast staples.  It doesn't contain an exciting or exotic flavors but on Sunday morning all I want to do is enjoy a meal I can us only one pan to make. This is breakfast at its most simple. Plain Jane skillet sounds about right:)