Teresa *G*


This awesome "breakfast for two" has layer after layer of delicious flavors and textures. It's made with southern-style country ham, sautéed mushrooms, melty swiss cheese and "over easy" eggs stacked on crispy hash brown potato patties. Just add a green salad and it would also make a great lunch or dinner.

★★★★★ 1 vote
20 Min
25 Min
Stove Top


frozen hash brown potato patties
2 tsp
butter, divided
1/4 c
country ham pieces, uncooked
1 c
sliced fresh button mushrooms
2 slice
swiss cheese (sandwich size)
2 large
salt and pepper to taste
1 tsp
fresh chives (optional)


1Note: Recipe, as written, is for a double portion, meant for sharing (OR for one VERY hungry person!) Cut recipe in half for single serving. For multiple servings, increase ingredient quantities accordingly and use a large sheet pan and a large skillet.
2Gather and prep ingredients (slice mushrooms, etc...)
3In toaster oven or regular oven, bake hash brown patties according to package instructions. (I line toaster pan with foil and lightly coat with cooking oil spray.) Set your timer.
4While hash browns are baking, to a small nonstick skillet, add country ham pieces; fry ham over medium heat for about one to 2 minutes.
5Turn ham pieces over, add about 2 tablespoons water, cover with foil, reduce heat to medium-low and allow to simmer until water has evaporated.
6Remove ham to small plate or to the foil used to cover skillet; use kitchen shears to cut ham into smaller, bite-size pieces, if desired (I do.) Set aside.
7Melt 1 teaspoon butter in same small nonstick skillet used to fry ham; add mushrooms and sauté (stirring almost constantly) over medium/medium-high heat until mushrooms have softened and begin to brown; remove from skillet and place with ham.
8As soon as hash browns are finished baking, adjust patties so that long sides are touching.
9Place swiss cheese slices on top. (Reduce oven heat to low and keep warm if hash browns are ready before you're finished with the mushrooms.)
10Mix ham and mushrooms together, then spoon 1/2 on top of the cheese; return to low oven to keep warm.
11In same skillet, melt remaining 1 teaspoon butter over medium/medium-high heat; crack eggs and empty into skillet; fry until whites are no longer translucent (about 1 1/2 to 2 minutes;) turn eggs over and shut off heat.
12Remove prepared hash brown patties from oven to serving plate; slide eggs from skillet onto topped patties; season with small pinch of salt and pepper, if desired.
13Spoon remaining ham and mushroom mixture over eggs.
14Garnish with chives, if desired. Serve immediately.