Country Hash and Eggs

3 to 4 tablespoons vegetable oil

3 (medium) red potatoes, peeled and diced (4 cups)

¾ teaspoon salt

¼ teaspoon pepper

¾ cup diced ham

1 tablespoon chopped fresh parsley, or chives

4 large eggs

Heat oven to 200*

Heat 2 tablespoons of the oil in a large non-stick skillet over medium heat. Add potatoes, turning to coat. Sprinkle with salt and pepper. Cook 15 to 20 minutes until crisp and golden brown, turning several times.

Push potatoes to one side. Add 1 tablespoon oil if needed. Sauté meat until lightly browned. Stir into potatoes. Transfer to an ovenproof platter. Sprinkle with parsley. Keep warm in oven.

Fry eggs in remaining oil. Make four indentations in hash and place an egg in each indentation or serve eggs separately.