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R/R Crossing

Recipe courtesy Cup Cafe at Hotel Congress

Photo: R/R Crossing

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 1 serving
LEVEL: Intermediate

ingredients

SANDWICH:
  • 2 eggs, scrambled
  • 4 ounces sliced deli ham breast
POTATOES:
  • 1/4 cup medium diced red onion
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons dried thyme
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    Directions

    In a nonstick pan, cook the 2 eggs until they are scrambled, and set aside. Add the ham to a large skillet and heat the ham over medium-low heat, flipping it to warm it on all sides. Toast the croissant in a toaster or in the oven for a minute. Build the sandwich by placing the ham on the toasted croissant, and topping it with the cheese and scrambled eggs.

    Precook the potatoes in boiling water for 7 minutes, and then drain potatoes into a colander. Pat the potatoes dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slowly add the potatoes to the hot skillet, and cook until golden and crisp. In a separate large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the bell peppers, onion, and seasonings to the hot skillet, and saute until vegetables are tender, yet still crisp. Remove both skillets from the heat, and combine the potatoes and vegetables in a large bowl, tossing until they are completely mixed.

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