Farmer Breakfast Bowls

Ingredients

• 3 cups Frozen O’Brien Potatoes
• 1 pound Ham chopped
• 1 tablespoon Butter melted
• 1 teaspoon Black pepper
• 1 cup Cherry tomatoes halved
• 2 teaspoons Canola Oil
• 4 large Eggs
• 1 cup Sharp Cheddar cheese shredded
• 1 Avocado seeded, peeled, sliced
• Salsa for serving

Instructions

1. 1) Preheat oven to 450 degrees.
2. 2) Combine potatoes and ham in a large bowl. Drizzle with melted butter and pepper; toss to coat. Spread evenly on a 10x15 baking sheet.
3. 3) Bake for 20 minutes or until potatoes are fork tender, stirring halfway through. Remove from oven and stir in tomatoes; cool slightly.
4. 4) While potatoes are cooking, heat canola oil in a large skillet over medium-low heat. Add eggs to oil and reduce heat to low. Cook eggs for 3-4 minutes or until whites are completely set and yolks begin to thicken.
5. 5) Divide potato mixture among 4 serving bowls. Top each with cheese, sliced avocado and egg. Serve with Salsa on the side.