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!
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
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!
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.