Ham and Potato Scramble

I had a little leftover ham in the fridge this week and I was in need of some breakfast. So I grabbed that ham, tossed in a potato, cut up a few veggies and had myself a nice filling breakfast.

If you wanted to take it up a notch, you could scramble a few eggs and toss them in, too. Or chop up any other veggie your little heart desires and add those as well. It’s a pretty versatile dish. Just how I like my recipes!

Ingredients

2 tablespoons olive oil
2 russet potatoes, peeled and cubed
1/2 sweet pepper, chopped
1/2 yellow onion, chopped
1/2 cup leftover ham, cubed
Salt and pepper to taste

Directions

In a large skillet over medium/high heat, warm the oil and then add the potatoes. Cook, covered, for about 5 minutes, flipping occasionally. Add in all other ingredients and cook until onions and peppers are tender, about 4 minutes. Add salt and pepper to taste, plate it up and enjoy!