Savory Potato and Ham Breakfast Skillet with Lingonberry Drizzle

1.Heat olive oil in a large skillet over medium heat.

2.Add the diced potatoes to the skillet, season with salt and pepper, and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender.

3.Stir in the diced ham and cook for an additional 5 minutes until the ham is heated through.

4.Create four small wells in the potato and ham mixture and crack an egg into each well.

5.Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.

6.Sprinkle the crumbled Stracchino cheese and cheese slices over the top of the skillet, cover again, and let it cook for another 2-3 minutes until the cheese is melted.

7.Remove the skillet from heat and drizzle the lingonberry jam over the top of the dish.

8.Garnish with fresh parsley before serving.