4 russet potatoes, peeled and chopped into cubes (if you like the skin on, you can leave it on)
Olive oil, enough to coat the pan
Salt & Pepper, to taste
Garlic salt, to taste
1 medium yellow onion, chopped (I did a small chop, you could do bigger chunks if you like)
1 12 oz package of diced ham (I use Hormel)
10 white button mushrooms, sliced thinly (could quarter them if you want)
1 large Green bell pepper, chopped
Non stick spray
6 teaspoons of sour cream
Salt & Pepper, Garlic Salt to taste
3 green onions, diced
1 tablespoon, chopped cilantro
Preheat skillet (I use a cast iron one, makes food taste better, if you ask me) to med heat, add enough oil to coat pan. Add potatoes and season with salt, pepper, and garlic salt. Good for about 5-7 minutes and then flip, and stir potatoes
While potatoes sauté start chopping veggies, start with onion and add to potatoes, mix in.
Then chop up green bell pepper, and about 10 white mushrooms and slices thinly, set aside.
Add ham to potatoes, mix in. Cook potatoes for about 7-10 minutes stir and flip once and cook for 5 more minutes, add shrooms cook for another 10 minutes…
Add Green Peppers. (I add Green Peppers last, as I like them a little crunch, not soft) If you don’t care, if they are mushy or not, you could add them when you add the onions…
At this point remove skillet from hot burner and set aside to cool a little to eat. Then start the eggs.
Crack eggs on bowl, add salt, pepper, garlic salt, 6 tablespoons of sour cream chopped onions, and cilantro to eggs and Wisk well (looks a little gross with the sour cream, but just mix it in and it tastes fabulous, I think the sour cream makes the eggs lights, more fluffy)
Preheat non stick skillet, spray with non stick spray and pour eggs in. I think cooking eggs low and slow is the best way. (Should take about 10-15 minutes)
When eggs are done. Spoon desired amount of potatoes on plate and top with eggs and enjoy!