Breakfast Potato Timbale


  • ½ pound baby red Idaho® potatoes, rinsed
  • 3 tablespoons whole milk
  • 1 tablespoon butter
  • ½ teaspoon garlic salt
  • ¼ teaspoon fresh cracked pepper plus more to taste
  • 2 green onions, chopped
  • ¼ cup shredded Monterrey Cheese
  • ½ tablespoon grapeseed oil
  • 4 slices (about ½ ounce each) slow cooked uncured ham
  • 2 large eggs
  • sea salt to taste
  • ½ tablespoon chives, chopped


  1. Place potatoes in a large saucepan with enough water to cover. Heat over medium heat and let boil for 25 minutes or until they begin to peel.
  2. Remove from heat and let cool. Drain.
  3. Peel potatoes and discard skins.
  4. In a large bowl, mash potatoes and add milk butter, garlic salt, pepper, green onions and cheese. Continue mashing until all ingredients have combined. Set aside
  5. Heat oil in medium skillet over medium heat. Carefully crack an egg on oil and fry to your preference. Repeat with second egg. Set aside.
  6. Return skillet to medium heat. Fry ham slices about 30 seconds on each side.
  7. Using a biscuit cutter, shape mashed potatoes to biscuit shape and size and place on a serving plate. Repeat with remaining mashed potatoes.
  8. Place two ham slices and one fried egg on top of each potato timbale.
  9. Season with sea salt and black pepper. Sprinkle with chopped chives and serve.
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Yield: 2 servings

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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