- Special Pricing
- 5 slices bacon, thick-cut
- Vegetable oil, as needed
- 1 7-ounce boneless ham steak, cut into 1/2-inch cubes
- 1 small onion, chopped
- 1/2 cup red bell pepper, seeded and diced (1/2-inch)
- 1 20-ounce bag refrigerated hash brown potatoes
- Salt and freshly ground black pepper, to taste
- Fried or poached eggs, for serving (optional)
Cook the bacon in a large (12-inch) skillet over medium heat, turning once, until crisp and browned, about 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. Pour the fat from the skillet into a small bowl. You should have 5 tablespoons; add vegetable oil, if needed.
Return 3 tablespoons bacon fat to the skillet over medium heat. Add the ham and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add the onion and red pepper and cook, stirring occasionally, until the onion is golden, about 7 minutes. Add the hash browns and cook until the underside is mostly golden brown, about 7 minutes. Drizzle the remaining 2 tablespoons bacon fat over the potatoes. Using a metal spatula, turn the hash browns over in sections. Continue cooking until the other side is mostly golden brown, about 7 minutes. Continue cooking, stirring occasionally, until the hash is completely golden brown, about 5 minutes more.
Sprinkle with crumbled bacon and season with salt and pepper. Serve hot.
If desired, top each serving with a fried or poached egg.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
180 calories; 6g total fat; 1g total saturated fat; 25mg cholesterol; 650mg sodium; 21g carbohydrates; 2g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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