Crispy Potato Hash with Ham and Eggs

From a YouTube video Watch the original

Ingredients

• 1 large potato (approximately 250 grams)
• 1 small onion (approximately 70 grams)
• 100 grams of chicken ham
• 3 whole eggs
• 5 grams of olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Dashes of chili powder, to taste
• 25 grams of soy sauce
• Fresh cilantro, for garnish

Instructions

1. Clean the potato by brushing it under cold water to remove any dirt. Cut the potato into small cubes, ensuring they are roughly the same size.
2. Microwave the potato cubes at 600 watts for 5 minutes to partially cook them.
3. Dice the onion and cut the chicken ham into the same shape as the potato cubes.
4. Heat the olive oil in a pan over medium-high heat. Add the partially cooked potato cubes and fry for 3-4 minutes, stirring occasionally, until they start to turn crispy and brown.
5. Add the diced onion and chicken ham to the pan and continue frying for another 3 minutes, stirring occasionally.
6. If needed, add a small amount of additional oil to the pan. Create three holes in the mixture with a spatula and add a tiny bit of oil to each hole.
7. Crack the eggs into the holes, or use one whole egg with 100 grams of egg whites for a lower-calorie option.
8. Reduce the heat to medium-low and season with salt, freshly ground black pepper, chili powder, and soy sauce. Immediately cover the pan with a lid to trap the steam.
9. Cook for approximately 2-3 minutes until the eggs are cooked to your desired level of doneness.
10. Remove from heat and garnish with fresh cilantro.
11. Serve the crispy potato hash hot and enjoy!
12. Note: Feel free to watch the video mentioned for more savory, high-protein breakfast ideas.

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