1/2 cup chopped onion
2 tbsp. olive or vegetable oil, divided
2 cups frozen shredded hash brown potatoes
2 eggs
2 tbsp. milk
Salt and pepper to taste
1/2 cup shredded cheddar cheese
2-3 tbsp. salsa or picante sauce
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| TEX-MEX HAM 'N' EGGS | |||
| Yields 2 servings | |||
| 1 cup chopped fully cooked ham 1/2 cup chopped onion 2 tbsp. olive or vegetable oil, divided 2 cups frozen shredded hash brown potatoes 2 eggs 2 tbsp. milk Salt and pepper to taste 1/2 cup shredded cheddar cheese 2-3 tbsp. salsa or picante sauce |
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| In a skillet, saute ham and onion in 1 tbsp. of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown. In a small bowl, beat eggs, milk, salt and pepper; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon ham mixture top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges. | |||