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mushroom, country ham & swiss breakfast stack

(1 rating)
Country ham, Mushroom & Swiss Breakfast Stack
review
Private Recipe by
Teresa G.
Here, KY

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 rating)
yield 2 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For mushroom, country ham & swiss breakfast stack

  • 2
    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 lg
    eggs
  • salt and pepper to taste
  • 1 tsp
    fresh chives (optional)

How To Make mushroom, country ham & swiss breakfast stack

  • 1
    Note: 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.
  • 2
    Gather and prep ingredients (slice mushrooms, etc...)
  • 3
    In 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.
  • 4
    While hash browns are baking, to a small nonstick skillet, add country ham pieces; fry ham over medium heat for about one to 2 minutes.
  • 5
    Turn ham pieces over, add about 2 tablespoons water, cover with foil, reduce heat to medium-low and allow to simmer until water has evaporated.
  • 6
    Remove 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.
  • 7
    Melt 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.
  • 8
    As soon as hash browns are finished baking, adjust patties so that long sides are touching.
  • 9
    Place 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.)
  • 10
    Mix ham and mushrooms together, then spoon 1/2 on top of the cheese; return to low oven to keep warm.
  • 11
    In 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.
  • 12
    Remove 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.
  • 13
    Spoon remaining ham and mushroom mixture over eggs.
  • 14
    Garnish with chives, if desired. Serve immediately.
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