Start by washing and cubing 2 Russet potatoes.

In a medium mixing bowl, toss the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Season with sea salt and pepper to taste.

Heat a large skillet over medium heat and add the seasoned potatoes. Cook for 5-7 minutes, stirring frequently, until they start to soften and develop a golden brown crust on the outside.

Add 2 ounces of sliced Greenridge Farm Applewood Smoked Ham to the skillet and continue cooking and stirring for another 5-7 minutes.

Add 1 diced yellow onion and 1 diced orange bell pepper to the skillet, along with another dash of olive oil if needed. Cook and stir until the onions become translucent and the potatoes and ham are fully cooked.

Top the skillet with 1/4 cup of shredded Gouda cheese, turn off the heat, and cover it with a lid or aluminum foil. Let the cheese melt and become bubbly.

While the cheese is melting, prepare 2 eggs to your preferred doneness in a separate medium frying pan over medium heat. We recommend cooking them over easy so the yolk can mix with the potatoes and ham.

Once the cheese is melted and the eggs are cooked, add the eggs to the top of the skillet and serve hot. Enjoy your Applewood Smoked Ham and Potato Breakfast Skillet!