Shred potatoes with box grater.

Heat a non-stick pan over medium-low heat. Once hot, add the oil, potatoes, paprika, onion powder, and garlic powder. Season well with salt and a little pepper. Cook, stirring occasionally, until the potatoes turn golden brown and are tender. Season with salt to taste.

Prep the ingredients per the instructions above.

Heat the oil in a non-stick pan over medium-low heat. Saute the onion and pepper until they start to soften, then add in the ham and saute until golden brown. Pour in the eggs and reduce the heat to low. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Sprinkle cheese over the egg and fold the omelet in half. Once the cheese is melted remove it from the heat.

Toast the bread then spread it with butter.

Serve the omelet with hash browns, toast, and orange juice.