Leftover Ham Breakfast Platter

Directions

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

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

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. 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. 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. 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. 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. 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.