- 2 onions, diced
- ½ green and/or red pepper, diced (red pepper is sweeter)
- 6 slices of ham, sliced up
- 3 T. butter
- 4 medium potatoes, or use frozen shredded hash browns - they do shrink while cooking, so make a lot!
- shredded cheese - about 3/4 - 1 cup
- 2 tomatoes, diced
Don't use too large of a pan. The trick is to make sure the onions cover the pan, especially in the center, so there is no space in the middle. At the edge of the center of a "circle" of onions, they are more likely to burn.
Cover and cook on medium high. I like to cover with a lid for a few minutes until the onions have started to cook, and released their juices. Then remove the lid and continue cooking until onions have browned, about 12 minutes or so total.
►Remove the onions, peppers, and ham from the pan. We usually remove them since one child doesn't like onions, but if you're cooking a smaller amount or have a really large pan, you could certainly leave them in the pan and add the potatoes/frozen hash browns.
►Add a few Tablespoons of cooking oil to the pan and let it get hot. Pour in the potatoes, tossing a little to coat all sides. Continue to move around for a minute or so, (not too long!) until they have started to cook slightly. Then lightly pat them down and let them sit and cook. If you continue stirring, they can become mushy.
►While potatoes are cooking, wash and dice the tomatoes.
►After a few minutes, when you notice the bottom edge has just begun to brown, flip them over. They will have started to kind of clump together, and this is fine. You can break them apart more later. It's easier to drain when they are clumped, though. Let them cook on the second side, and flip back if needed.
►When you remove from pan, you can place them on paper towels for a minute.
Add onions, green/red peppers, and ham; top with cheese and tomatoes.
Some like to put it all together and bake before adding tomatoes.
Salt and pepper to taste.