Farmer's Breakfasts

This is the kind of breakfast that fuels a whole morning. Sliced potatoes cook low and slow in butter with diced ham, green peppers, and scallions until everything is tender and golden on the bottom.

Then beaten eggs go right over the top. Don’t stir them. Resist. The eggs set up like a frittata, binding the potatoes and ham together into something you can slice into clean wedges. A blanket of melted cheddar on top finishes the whole thing off.

The key to this recipe is patience during that 30-minute covered cook. Keep the heat low so the potatoes get silky-tender without burning. Too much heat and you’ll scorch the bottom before the center cooks through.

Kitchen Tips

• Slice the potatoes thin and uniform so they cook evenly. A mandoline works great here.
• Use a well-seasoned cast iron skillet for the best crust on the bottom layer.
• Cover tightly when setting the eggs. The trapped steam cooks the top without you needing to flip anything.
• Leftover wedges reheat well in a skillet over medium-low heat. The microwave makes the eggs rubbery.

Variations

• Swap ham for crumbled sausage or crispy bacon bits.
• Add diced tomatoes and a pinch of smoked paprika for a Spanish-leaning version.
• Use pepper jack cheese instead of cheddar for a spicy kick.