Ham and Cheddar Hash Brown Skillet with Fried Eggs

Dice the ham and the red pepper into 1 cm pieces, slice the green onions with the whites and greens kept separate, and coarsely grate the cheddar.

Tip: Keep the hash browns frozen until the pan is hot; thawed potato releases water and never crisps.

Heat the oil in a large 30 cm nonstick skillet over medium-high heat until it shimmers. Spread the frozen hash browns in an even layer, season with the salt and pepper, and cook undisturbed for 6 minutes, until the underside is deep golden.

Tip: Resist stirring early: the crust only forms while the potatoes sit flat against the hot pan.

Turn the hash browns over in sections with a flat spatula and cook 6 to 8 minutes more, turning once or twice, until most pieces are crisp and browned on several sides.

Tip: A few pale cubes are fine; they finish under the lid with the eggs.

Scatter in the ham, red pepper and green onion whites and cook, stirring every minute, for 4 minutes, until the pepper softens and the ham is browned at the edges.

Tip: The ham is already cooked; you are only after colour on its edges.

Reduce the heat to medium and let the pan settle for 1 minute. Make 8 shallow wells in the hash with the back of a spoon, crack an egg into each, and season with a pinch of salt and pepper; the whites should start to turn opaque at the edges.

Tip: Crack each egg into a small cup first so a broken yolk can be saved for another use.

Sprinkle the cheddar over the hash around the yolks, cover the skillet, and cook for 4 to 5 minutes, until the whites are fully set, the cheese has melted and the yolks still jiggle when the pan is nudged.

Tip: Check at 4 minutes; the yolks firm up quickly once the whites turn opaque.

Scatter the green onion tops over the skillet and serve straight from the pan, two eggs to a plate, with hot sauce at the table.

Tip: Slide a wide spatula under each portion so the crisp bottom comes up in one piece.