1. Put a 10" or 12" cast iron skillet on the stove top, add a drizzle of olive oil and turn heat on to medium. You might need to turn heat down towards the end or it might be just right. The cast iron skillet takes about 5 minutes to heat up. Do not allow skillet to start smoking.
 | 2. Wash, remove eyes and dark spots for 2 small to medium potatoes per person. (Pictures are for a one person breakfast.) Do not add water, cover tightly and microwave at high heat for approximately 5 minutes.
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 | 3. While skillet is heating up and potatoes are in the microwave oven prepare egg mixture which in this case is 1 egg, 1 slice of ham cut up and some feta cheese crumbled. Put 2 slices of bread in the toaster. |
 | 4. Mix up with a fork just enough to have egg coat ham and cheese and set aside. |
 | 5. Remove potatoes from oven when 5 minutes is up, drain liquid and cut into chunks. Potatoes should not be hard to cut and not mush either but soft to having just a bit of tooth. Add to skillet swirling around a bit to coat with olive oil. |
 | 6. Mound potatoes in the center and cover with a bacon press. The weight squeezes out moisture and accelarates cooking by pressing potatoe surfaces harder against the skillet. Pick up bacon press and toss potatoes frequently returning the press to the top of the potato mound. |
 | 7. After 8 minutes of cooking at medium heat the potatoes should be slightly golden colored on many of the surfaces but not browned and not solid fried. Remove from skillet to a plate. Make the toast. |
 | 8. Drizzle another tablespoon of olive oil to the center of the skillet and add the egg mix lifting from the bottom with a fork occaissionally to expose wet egg to skillet. Put on a plate along with the toast which has just finished and your breakfast is ready. Two good additions are 1/2 bunch scallion cut up and added to egg mix and 2 or 3 mushrooms washed, sliced and sauteed in the pan for about 3 minutes while potatoes are cooking in the microwave |
 | Handy tip: Put the bacon press in the skillet and let both heat up at the same time. You do not need to put olive oil in until you are ready to start cooking the potatoes. |
 | Handy tip: Cover bowl with your breakfast plate. The plate cover helps cook the potatoes faster and is also warmed up so your breakfast doesn't get instantly cold when served. |
