This dish is a complete breakfast in one pan, just pop it on the table and let them help themselves. If you’re hosting a brunch or have a full house, this dish can be prepared the night before and baked off for a hot, fresh breakfast and chances are, with Thanksgiving just around the corner you may have a full house and many mouths to feed. Russet and sweet potatoes (you can use any you like), ham, onions, red peppers and herbs are browned in a cast iron skillet. The potatoes don’t have to be pre-boiled because they’re cut small and once they are browned, I cover the pan and this steams the insides. If you’re making this ahead, you can refrigerate them once they’e cooked until you need them. When you are ready to eat, you add the potatoes to an oven-proof dish, make wells for the eggs and bake until the eggs are set and the potatoes are warmed through. Breakfast or brunch that can feed a crowd. Creamy Almond Coconut Cashew Coffee
- If you don’t have a lid that fits, you can use a flat bottom pan
