HAVE A SAFE AND HAPPY INDEPENDENCE DAY WEEKEND!

This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same and perfect for a long lazy weekend!

FARMER'S BREAKFAST

1/4 cup butter
2 cups small cubed uncooked potatoes
1 large bunch green onion, sliced thin
1 cup cubed ham
6 eggs
3/4 teaspoon sea salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons heavy cream
1 cup shredded Monterey Jack/Mild Cheddar combo

• Melt butter in cast iron pan.
• Add potatoes and onions. Sprinkle with celery salt.
• Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
• Add the ham and cook another 5 minutes.
• Reduce the heat to low.*
• Whisk together the eggs, salt, pepper and cream until well blended.
• Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
• Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
• Sprinkle with cheese and cover again until cheese melts.
• Cut into wedges and serve with toasted Oat Sunflower Bread.

*Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.