This breakfast can also be made with leftover potaotes (how it really came about anyway) as was the ham steak. We had the steak the night before with an apricot glaze so I wanted to use it all up.
1 Small Ham Steak
1 1/2 cups Mashed Potato
2 TBSP Flour plus more for dredging (I used a gluten free flour)
Butter or Ghee
Salt and pepper to taste
Optional adds to the potatoes: Green onions chopped fine, sun dried tomatoes chopped fine
Optional: When the ham is done, throw in a double handful of spinach and let it wilt and bit, serve over the ham but under the egg.
Mix the 2 TBSP flour with the mashed potatoes. Using just less then a 1/4 mashed potatoes, make them into a ball and then flatten
Dredge the patties in the flour
In a skillet, heat your butter or ghee for frying on medium heat
Place 3 at a time, you don't want to overcrowd the pan, fry the mashed potato patties.
Try not to move them while they are frying. You should see around the edges a nice deep golden brown when they are ready to flip.
While waiting, cube up the ham. You can either wait until the patties are done and cook in the same pan or have another skillet going.
Once the patties are done, move to a warmer plate and finish the ham, and put your eggs into the pan to poach.
On a back burner, have a pan with 2 " of water. Bring to a boil and then reduce to a simmer. This is what you will use to poach the eggs. If you don't want to poach, wait until the ham is done and fry up the eggs in the same pan.
If you want to make the Hollandaise sauce make it on the pan of water you have at a boil for the poached eggs. While the ham is cooking, and the potatoes have been flipped is when you would start the sauce. you really don't need it with this recipe though.
Plate, 1 or 2 potato patties on the bottom, then ham steak with the egg on top. Serve with a fruit salad with a light mint dressing.
Thank you for stopping by and remember, enjoy life.
It's the one you have,