You can add squash to this classic breakfast favorite.
2 cups potatoes, roasted
2 cups kalabasa (squash), roasted
250 grams leftover ham
4 pieces egg
oil, for frying
Chop potatoes, kalabasa, and ham into bite-sized pieces. Season vegetables with salt and black pepper, if desired. Set aside.
In a deep sauté pan over medium heat, fill pan halfway up the sides with oil. Once hot, slip in potatoes, kalabasa, and ham. Deep fry until pieces start to brown, stirring occasionally to avoid sticking. Drain on paper towels. Divide equally among four plates. Set aside.
Break an egg into a bowl, and then slide into the hot oil. Baste the egg with hot oil. Slide on top of a plate of hash when cooked. Season with salt and ground black pepper, if desired. Repeat with remaining eggs. Serve immediately.
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