Leftover Ham Breakfast Platter

Directions

1. 1

   Preheat your Blackstone to high heat. Add the vegetable oil and butter to the griddle.

2. 2

   Spread the chopped potatoes into a single layer. Cook, turning occasionally, until crispy, golden brown, and developing plenty of crunchy edges.

3. 3

   Trim the fat from the ham and add the fat to the potatoes. Let it render down, coating the potatoes with extra flavor as they cook.

4. 4

   Add the sliced ham to the griddle and cook for 1–2 minutes per side until heated through and lightly crisp around the edges.

5. 5

   Season the potatoes lightly with salt. Add another small pinch of salt to the eggs later, keeping in mind the ham is already well seasoned.

6. 6

   Stir the black pepper through the potatoes after they have browned to prevent it from burning, then sprinkle over the chili flakes and mix everything together.

7. 7

   Push the potatoes and ham to one side of the griddle. Crack the eggs directly onto the cooking surface and season lightly with salt. Cover with a melting dome or cloche and cook until the whites are set while the yolks remain soft.

8. 8

   Divide the crispy potatoes and ham between serving plates, then top each portion with a fried egg. Serve immediately, allowing the runny yolk to coat the potatoes and ham.