A hearty breakfast bowl that would keep even a farmer full! Make it ahead by cooking the potatoes, ham, and tomatoes on a baking sheet, then cool and refrigerate. Then reheat and assemble according to the recipe directions.

Farmer Breakfast Bowls

Preheat oven to 450 degrees. Combine potatoes and ham in a large bowl. Drizzle with melted butter and sprinkle with pepper; toss to coat. Spread evenly on a 15x10x1-inch baking sheet. Bake for 20 minutes or until potatoes are fork-tender, stirring halfway through. Remove from oven, stir in tomatoes; cool slightly.

While potatoes are cooking, heat canola oil in a large skillet over medium-low heat. Add eggs to oil and reduce heat to low. Cook eggs for 3 to 4 minutes or until whites are completely set and yolks begin to thicken.

Divide potato mixture among 4 serving bowls. Top each with cheese, sliced avocado, and egg. Serve with salsa, if desired. 