In a non-stick pan, cook the 2 eggs until they are scrambled, and set aside. Add the ham to a large skillet and heat the ham over medium-low heat, flipping it to warm it on all sides. Toast the croissant in a toaster or in the oven for a minute. Build the sandwich by placing the ham on the toasted croissant, and topping it with the cheese and scrambled eggs.
Precook the potatoes in boiling water for 7 minutes, and then drain potatoes into a colander. Pat the potatoes dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slowly add the potatoes to the hot skillet, and cook until golden and crisp. In a separate large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the bell peppers, onion, and seasonings to the hot skillet, and saute until vegetables are tender, yet still crisp. Remove both skillets from the heat, and combine the potatoes and vegetables in a large bowl, tossing until they are completely mixed.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cup Cafe at Hotel Congress