Ingredients
Equipment
Method
Baked Potatoes
- Preheat oven to 375°F.
- Wash and scrub the potatoes to remove any dirt and sand.
- Line a sheet pan with parchment paper.
- Poke a few holes in each potato with a fork and arrange on the pan.
- Bake for 1 hour and 15 minutes.
- Refrigerate until completely cold before dicing.
Crispy Potatoes
- Dice the cooled potatoes into ½ to ¾ inch cubes.
- Heat a large cast iron skillet or griddle to 350°F.
- Spread avocado oil on the hot surface.
- Add the diced potatoes and sprinkle with salt and pepper.
- Sauté until lightly golden brown on all sides.
Hash
- Melt butter in a 12 or 15-inch cast iron skillet over medium-high heat.
- Add onions and peppers and sauté to desired doneness.
- Add the diced ham and cook until the edges start to brown.
- Add the diced potatoes and sauté until they crisp.
- Toss in the cheese and stir thoroughly until melted.
Serve
- Serve in the skillet with eggs and country white gravy on the side.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The batch-cooked potatoes are the foundation here—roasting them whole before dicing ensures they hold their shape during the second cook and freeze well for up to three months. When reheating from frozen, add the potatoes directly to the hot pan without thawing to maintain their crisp exterior. The butter creates a richer base than oil alone, and getting proper browning on the ham edges adds depth. You can substitute any hard cheese you have on hand, and turkey or sausage work well in place of ham. Serve with fried eggs and gravy for a complete diner-style breakfast, or portion into meal prep containers for quick morning reheats.
