Ham, Egg, and Potato Hash

This morning I conducted an experiment for breakfast and it turned out quite excellent.
I had some ham, cooked red potatoes, and onion so I decided to try and make some ham hash. Here is what I did.

I diced about 1 cup each of ham and red potatoes. Then I finely chopped a 1/2 of an onion and mixed the diced ham, diced potatoes, and chopped onion together. Then I took about 1/2 cup of prepared creamy alfredo sauce (Bertolli brand) and mixed that in with the other ingredients.

Then I heated a non-stick (and oven proof) pan to medium heat and added 2 tablespoons of butter. After the butter melts, I added all the remaining ingredients and salt and pepper. I left the hash to cook for 10 minutes and then placed the pan under the broiler (on high) until a light crust started to form on the top of the ham hash.

While the hash cooled for a few minutes, I fried two eggs over easy. Then I spooned some of the hash onto a place and slipped one of the eggs on top.

The result was a crispy and creamy (I know that is an odd pairing, but the alfredo sauce was creamy in between the crusty portion) and delicious.

Total cooking time is about 25 minutes. 5 minutes to prep and cut things up, 10 minutes on the stove, and 10 minutes under the broiler.