Fried potatoes with scrambled eggs for breakfast

Ingredients:

• 8 cups frozen grated or sliced ​​frying potatoes (1 bag 900 g)
• 20 frozen potato wedges or French fry strips
• Rapeseed oil (canola), for frying
• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• Half a red bell pepper, diced
• 1 jalapeño, seeded and diced (optional)
• 1.5 cups diced ham
• 1.5 cups grated sharp cheddar
• 8 large eggs
• Salsa or pico de gallo, for serving

Preparation:

1. Preheat the oven to 150°C and fry the diced (grated) potatoes and potato wedges in canola oil in separate pans according to the package directions until golden brown and crisp. Season with salt and pepper. If desired, you can bake the potatoes in the oven. Transfer to paper towels to remove excess oil and keep warm.
2. In a large skillet, heat 2 tablespoons of butter over medium heat. Add the vegetables and ham; stir for a few minutes until the onion is soft. Turn off the heat and leave everything in the skillet.
3. Evenly distribute the diced fried potatoes, vegetable and ham mixture, and grated cheese among four oven-safe skillets (or one very large skillet). Bake for 1-2 minutes, until the cheese is melted. Remove from the oven using an oven mitt, as the skillet will be hot.
4. In a non-stick skillet, melt the remaining 2 tablespoons butter and fry the eggs to desired doneness.
5. Place 5 potato wedges on top of the melted cheese, then top with two fried eggs in the pan. Top with salsa or pico de gallo and serve immediately.