"For the next early morning tailgate, serve this breakfast goodness that cooks on the grill and is served right out of the skillet!"
16 ounces hash-brown potatoes
1 small onion, diced
16 ounces country ham, cubed
½ pound asparagus, cut into 2-inch pieces
8 ounces sharp cheddar cheese
4 ounces colored grape tomatoes, sliced in half
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons green onions, sliced thin
2 rosemary sprigs
Preheat the grill to 400oF, direct heat.
In a 12-inch cast-iron skillet, heat the butter and 1 tablespoon of the olive oil. Add hash browns and cook until browned and crispy around the edges, about 5 to 8 minutes. Flip the potatoes over with spatula, top with cheddar cheese and remove the skillet from the heat.
In a sauté pan, add the remaining tablespoon of olive oil, onions and asparagus. Cook on medium heat for 3 to 4 minutes. Add ham, tomatoes and 1 tablespoon of the green onions, and cook for additional 2 to 3 minutes. Salt and pepper to taste.
Layer the ham mixture on top of the potatoes and cheese in the skillet.
Crack the eggs into a bowl one at a time, trying not to break the yolks. Pour gently on top of the ham and potato layers in the skillet. Arrange the rosemary sprigs around the edges of the skillet.
Place the skillet back onto the grill and close the lid. Continue to cook at 400oF for 15 to 20 minutes or until the eggs are done to the desired consistency. Top with remaining green onion. Enjoy!