Crash Potatoes and Egg Scramble

I saw these on Pioneer Woman Cooks and had to give them a try. I, however had to add cheese. Potatoes taste better with cheese in my opinion but I'm sure they taste good without as well. They are a great and easy side dish AND awesome left overs. I use them for a base for an egg scramble...I think I like them best that way. I'll show you how to do both.

You are going to need:
Baby Red Potatoes
Olive Oil
Salt and Pepper
Thyme~I used dried
Cheese~I used Havarti and Pepper Jack

Boil potatoes in salty water until they are fork tender. Drizzle jelly roll pan (that's a cookie sheet with an edge to me) with Olive Oil. Put Potatoes on the pan and smash with bottom of a cup or potato masher. Brush liberally with olive oil and/or butter. Pepper and salt liberally, I use kosher salt, it seems to hang on a bit better. Remember potatoes need salt, they don't taste very good without. Sprinkle with Thyme. Bake at 425 for 20-25 minutes or until golden brown. Remove from oven and top with some of each cheese. Either toss back in the oven for a minute or tent with aluminum foil to melt cheese.

Egg Scramble
Leftover Crash Potatoes
2 Eggs mixed up
1/3 C Ham chopped ~ I keep chopped ham in the freezer for quick breakfast additions, if you don't, you can purchase a thick slice of deli ham and chop up, leave the meat out or use whatever meat you have on hand.

Put a few potatoes on a plate, microwave a minute to heat. Thrown ham in a pan with a tablespoon of butter. After it's heated through, throw in your eggs. Season to your liking and scramble around. Throw on top of your potatoes. You can top with more cheese or salsa if you like but I think it's good just like this.
Start with cold water that is well salted. Add potatoes, turn on the water and boil until they are fork tender about 10-15 minutes depending on the size of potatoes. What that means, is poke with a fork and it should go in easily but not fall apart, if they fall apart when poked, they are too done. Pull the potato out with the fork. Drizzle a cookie sheet with an edge with some Olive Oil, a couple tablespoons should work.
Put the potatoes on the cookie sheet.
Smash your potatoes with a potato masher or the bottom of a glass works too.
After you've smashed all the potatoes, you are going to season with salt (I use kosher because it hangs on better but you can use regular table salt), pepper, pinch of dried Thyme, fresh would be good if you had it but I didn't. Put in a 425 oven for 20-25 minutes until golden brown.
Out of the oven and topped with cheese, that amount is up to you or you can leave the cheese off. Throw back in the oven to melt cheese or tent with aluminum foil to melt.
Done:)
Now on to the leftover potato breakfast scramble.
Potato leftovers, throw in the microwave for a minute or two to heat through.
This is about 1/3 C chopped ham and 1 T butter. I don't usually use butter when I'm scrambling eggs but it kept the ham from sticking better than cooking spray.
Throw your eggs into the pan and season to your liking. This is just two eggs that were whisked together, nothing was added to the eggs. If I'm feeling like I need to be healthier, I would have just used 1 egg and 2-3 egg whites.
Put the eggs on top of the potatoes. You can top with salsa or more cheese. I like it just the way it is.