Western Omelet with Crispy Breakfast Potatoes - HORMEL® CURE 81® Ham
Enjoy a classic Western Omelet loaded with sautéed green and red bell peppers, HORMEL® CURE 81® Cubed Boneless Ham, and melted Monterey Jack cheese, paired perfectly with crispy breakfast...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Nonstick skillet
- Spatula
- Plate
- Stove
- Oven
- Saucepan
- Colander
- Baking sheet
- Parchment paper
Ingredients
- 6 eggs
- Kosher salt
- freshly ground black pepper
- 3 tablespoons butter, divided
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1 cup HORMEL® CURE 81® Cubed Boneless Ham
- 2 green onions, chopped
- 1/4 cup shredded Monterey jack cheese
- 11/2 pounds Yukon Gold potatoes, peeled and quartered
- Water
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon baking soda
- 3 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
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