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1
Preheat the oven to 300 degrees F.
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2
Pour 3 tablespoons of the oil in a skillet and heat to medium.
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3
Add the hash browns and leave them undisturbed for a few minutes.
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4
Make sure the skillet's not too hot.
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5
Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden.
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6
Sprinkle with salt and pepper.
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7
In another skillet, add about an inch of oil.
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8
Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp.
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9
Sprinkle with salt and pepper.
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10
(You can also bake these in the oven if you prefer.)
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11
Drain the hash browns and potato wedges on a paper towel and keep warm.
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12
Heat 2 tablespoons of the butter in a large skillet until melted.
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13
Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds.
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14
Turn off the heat and set the pan aside.
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15
In 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese.
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16
Bake for a minute or 2, until the cheese is melted.
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17
Remove from the oven with an oven mitt, as the skillets will be hot.
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18
Melt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside.
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19
Add the remaining tablespoon of butter and fry the remaining 4 eggs.
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20
Place the potato wedges over the top of the melted cheese, then top with 1 egg per skillet.
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21
Spoon the salsa over the top and serve immediately.
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22
Enjoy!
