Hashbrown and Over Easy Egg Stack topped with Diced Ham

I was in the mood to experiment this morning at breakfast time.  How about some nice crunchy hash browns? Scrambled eggs?  No, we have those a lot.  Over easy eggs?  Yum.  Wait, there's some diced ham in the fridge......And off my brain went into "Let's see what I can come up with land."

For the hash browns:

3 small to medium Yukon gold potatoes, peeled and grated with the largest hole on a box grater

2 - 3 T. vegetable oil

Salt

Squeeze the grated potatoes in paper towels or a clean dish towel to remove as much moisture as you can.  Heat the oil in a large skillet over high heat until it shimmers.  Carefully spoon grated potatoes into skillet dividing the potatoes into about 5 - 6 portions.  You may have to cook a few batches as to not crowd them in the skillet.  Lower heat to medium high and cook until potatoes are golden brown on one side.  Carefully turn them over and cook until the other side is nice and brown and crunchy. Remove from skillet and let drain on a paper towel lined plate.  Salt the hash browns while still hot and continue cooking batches until done.

For the eggs:

Allow 2 eggs per serving.

In another skillet, heat either butter or bacon grease over medium low heat.  Break eggs, one at a time, into skillet and salt and pepper each egg as you cook them.  When whites are set, very carefully turn the eggs over and let them cook for just a minute or two and then move from skillet.  Continue cooking eggs, one at a time.

In a very small skillet, over medium high heat, add 1 T. butter or oil and cook 1/3 - 1/2 cup diced ham until browned, stirring frequently.

To Plate:

Place one hash brown patty onto plate.  Top with an egg, layer another hash brown patty and top with the other egg.  Carefully spoon some of the diced ham over the top of your stack of potatoes and eggs.  Serve immediately.