Servings: 2 to 4
Ingredients:
1/4 cup plus 1 tablespoon canola oil, divided
2 shallots, minced
1 tablespoon garlic, chopped
1 cup cooked red potatoes, diced
1 cup roasted piquillo peppers, drained, sliced
4 eggs
Salt and pepper to taste
6 slices Serrano ham or prosciutto, sliced into strips
6 to 8 ounces Wisconsin Fresh Mozzarella Cheese, diced
4 fresh basil leaves, julienned
Extra virgin olive oil
Warm crusty bread
Cooking Directions:
Potatoes:
Heat large heavy-bottom sauté pan on medium-high heat. Add 1/4 cup oil, shallots and garlic. Cook 1 minute or until shallots are translucent. Reduce heat. Add potatoes. Toss and cook until golden brown. Stir in piquillo peppers; cook until potatoes are tender. Keep potatoes warm.
Eggs:
Meanwhile, heat large nonstick pan on medium-high heat. Drizzle pan with remaining 1 tablespoon oil. Cook eggs to over-easy or medium. Season with salt and pepper.
Final Preparation:
Stir cheese and basil into potatoes. Toss mixture and season with salt and pepper. Heat until cheese starts to melt.
Place potato mixture on large warm platter or 2 to 4 smaller plates. Top with ham and cooked eggs. Drizzle with extra virgin olive oil and serve immediately with warm crusty bread.