Chipotle ham, potatoes and mushrooms

Author Becky's Mindful Kitchen


  • 1 onion finely diced
  • 1 cup mushrooms diced
  • 1 tomato diced
  • 1 cup ham diced
  • 1 cup potatoes finely diced
  • a few tablespoons Harvest chipotle oil (adjust to your spice preference)
  • a few tablespoons Harvest cranberry pear vinegar (adjust to your sweetness preference)
  • fried eggs for serving


  • In a cast iron pan heat a few tablespoons of chipotle olive oil.  Add onions and cook until softened.  Add in the ham and vegetable and cook until potatoes are slightly browned. Add in the vinegar and let it cook off for a few minutes, salt to taste and adjust flavor.  If you can't taste the sweetness of the vinegar, add a bit more.  If it is too sweet, let it continue to cook at adjust with chipotle oil and salt. Serve over fried eggs, scrambled eggs, hash browns or toast.  
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