Breakfast Hash is a tasty, hearty breakfast perfect for a lazy weekend morning.
Melt butter in a large skillet over medium-high heat.
Add diced bell pepper and onion and cook for a few minutes until the onion is translucent.
Toss potatoes in with the bell pepper mixture then spread into an even layer and season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
Add ham and cook until potatoes are tender, about 3 minutes longer.
Push potatoes to one side of the pan. Reduce heat to low.
Whisk the eggs together until well combined.
Add additional 1/2 tablespoon butter into the empty side of the skillet. Pour in the eggs. Season the eggs with salt and pepper then cook and scramble until the eggs are set and no longer runny.
Toss mixtures together, sprinkle with cheese and toss just a few times to combine all together.
Garnish with chopped parsley. Serve warm.