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Ham and Potatoes with Eggs |
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Serves: 4 Print this Recipe(Huevos con Jamón y Papas) Category: Egg Dishes Many cultures enjoy the combination of fried potatoes, ham, and eggs, but in Mexico they're likely to be served with refried beans and salsa. Homemade beans and salsa are definitely best, if time permits. 2 cups Basic Refried Beans or canned refried beans Fresh Salsa Mexicana or purchased salsa 1 large potato, peeled and cut into 1/4-inch dice 2 teaspoons unsalted butter 1 teaspoon vegetable oil 1/2 medium white onion, finely chopped 1 cup chopped cooked smoked ham 8 large eggs, beaten 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1. Prepare refried beans and refrigerate, if made ahead. Heat the beans and keep warm in a 200° oven. Prepare salsa, if using homemade. 2. Then, in a medium pan of boiling water, cook the potatoes until tender, about 4 minutes. Drain and cool under running water. Drain again and set aside. 3. Heat the butter and oil in a large nonstick skillet and cook the onion until softened, about 3 minutes. Add the potatoes and cook until golden brown, about 5 minutes. Stir in the ham. 4. Pour the beaten eggs into the skillet, and cook, stirring slowly until scrambled and just set, 3 to 4 minutes, or to desired doneness. Season with salt and pepper. Divide evenly among 4 plates with a portion of refried beans on the side. Garnish with salsa. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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