Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 1 tablespoon canola oil - divided use

  2. 2 shallots, minced

  3. 1 tablespoon garlic, chopped

  4. 1 cup cooked red potatoes, diced

  5. 1 cup roasted piquillo peppers, drained, sliced Eggs:

  6. 4 large eggs Salt and pepper to taste

  7. 6 slices Serrano ham or prosciutto, sliced into strips

  8. 6 to 8 ounces Wisconsin Fresh Mozzarella Cheese, diced

  9. 4 fresh basil leaves, julienned Extra virgin olive oil Warm crusty bread for accompaniment

Instructions Jump to Ingredients ↑

  1. For 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. For 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.


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