A quick hash built on the sheet from sliced ham and turkey that pulls together in one pan. The meat stays tender while potatoes get crisp on the bottom, and a pair of fried eggs finish it warm.

Serves 2. 25 minutes, 12 at the stove.

About 570 calories a serving, 32 g protein, 35 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice the 8 oz ham and turkey into half-inch cubes. Peel 12 oz potatoes and dice them the same size. Dice 1 small onion.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the potatoes and onion with a pinch of salt and pepper, and cook until the potatoes soften and the bottom browns, about 12 minutes, stirring once halfway through.12 min
3. Add the ham and turkey cubes to the skillet and stir to warm through, about 2 minutes. Taste and season with salt and pepper.2 min
4. Push the hash to the sides of the skillet and add 1 tablespoon butter to the center. Crack 2 eggs into the pan and cook until the whites set but the yolks stay soft, about 3 minutes. Slide the hash onto plates and top each with an egg.3 min

Note Swap diced bell pepper for the onion if you have it. Leftovers keep three days covered in the cold; reheat gently in the skillet with a splash of water. Serve with toast and hot sauce or a simple green salad.