Making a skillet hash with leftover meat and potatoes.
Boiling potatoes and using corned beef.
Zapping potatoes in the microwave and using deli ham.
The mere thought of hot runny yolks languishing on a spicy skillet hash is enough to wrench anyone out of bed. Built upon a microwaved mix of russet and sweet potatoes, this ham hash is quick and simple to whip up, even for those who haven’t had their coffee yet.
HOW THIS QUICKIE WORKS
- Lightly seasoned potatoes are microwaved until softened, a time-saving step that prepares them perfectly for the skillet
- Chipotle chilies and heavy cream add extra dimensions of spice and consistency, respectively
- Instead of poaching the eggs in a separate pot, they’re cooked directly in the hash on the stove
HOW THIS QUICKIE COOKS UP
A stiff, plastic spatula is best suited for flipping the hash. For a spicier version you can increase the amount of chipotle. A well-seasoned cast-iron skillet is traditional, but we prefer a nonstick skillet, which leaves little chance of anything sticking and burning. Serve with sour cream and lime wedges, if desired.