A delectable classic that is oh so inviting!
Place potatoes in saucepan and cover with water; heat to boiling.
Cook until fork-tender, 5 to 8 minutes. Drain well.
In large nonstick skillet over medium-high heat, in hot oil, cook onion, red and green pepper until vegetables are lightly browned, about 3 minutes.
Stir in ham and potatoes; cook 5 minutes longer, stirring occasionally.
Into mixture in skillet, stir in eggs; scramble eggs until of desired doneness, stirring constantly.
Add salt and pepper to taste.
To serve, cut Toufayan Pita crosswise in half. Fill each half with hash mixture.
Serving Size 2 Servings