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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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| canola oil or other neutral flavored oil with a high smoke point | |
| 2 Pound | Yukon Gold potatoes, cut into 1/2-inch cubes |
| 2 | bell peppers, preferably green and red, diced |
| 1 Medium | yellow onion, diced |
| 2 Tablespoon | Traeger Breakfast Rub |
| 1 | 8-oz ham steak, cut into ½ inch dice |
| Chopped fresh parsley, for serving (optional) |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| canola oil or other neutral flavored oil with a high smoke point | |
| 2 Pound | Yukon Gold potatoes, cut into 1/2-inch cubes |
| 2 | bell peppers, preferably green and red, diced |
| 1 Medium | yellow onion, diced |
| 2 Tablespoon | Traeger Breakfast Rub |
| 1 | 8-oz ham steak, cut into ½ inch dice |
| Chopped fresh parsley, for serving (optional) |
Steps
1
Preheat 2 adjacent zones of the flat top on medium heat for 5 minutes.
2
Drizzle or squirt about 2 tablespoons of oil over the hot surface and use a spatula to spread it. Add the potatoes and cook, tossing occasionally and adding additional oil as needed when the surface looks dry, until the potatoes just begin to soften, about 10 minutes.
3
Add the peppers and onion, sprinkle with Traeger Breakfast Rub and cook, tossing every few minutes until the potatoes are golden brown and tender, another 5 to 8 minutes.
4
Add the ham, toss to combine, and cook until the ham is heated through 1 to 2 minutes. Serve topped with parsley, if desired. Enjoy!
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