1 large onion, halved lengthwise and thinly sliced crosswise
1 large red bell pepper, cut into 1/4-inch strips
6 ounces roasted or poached chicken breast meat, shredded
6 ounces baked ham, cut into 1/4-inch strips
12 large eggs
1/4 cup milk
Kosher salt and freshly ground pepper
3 tablespoons chopped parsley
Hot sauce, for serving
Heat the oil in a large skillet. Add the onion and cook over moderately low heat, stirring, until lightly browned, about 8 minutes. Add the bell pepper and cook until softened, about 5 minutes. Add the chicken and ham and cook, stirring, until heated through.
In a medium bowl, lightly beat the eggs with the milk, 1 teaspoon of kosher salt, 1/2 teaspoon of pepper and the chopped parsley. Add the egg mixture to the skillet and cook over moderate heat, stirring gently, until the eggs are just cooked through, about 5 minutes. Add the Oven-Fried Potatoes and toss gently until heated through. Serve immediately, with hot sauce.