Use your leftover ham for this brunch or light dinner entree. Serve with corn muffins, fresh fruit, and salad.

Ham and Ranch Potato Frittata

1/2 pound ham, cut into 1/2 inch cubes
1 tablespoon vegetable oil
2 cups frozen hashbrown potatoes with peppers and onion*, thawed
4 large eggs, beaten
1/3 cup ranch dressing
1/4 cup milk
Salsa

1. Heat the oven to 375°F (190°C).
2. Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4 to 6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper.
3. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4 to 5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
4. Place in preheated oven and bake for 15 to 20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve.
5. Serve with salsa.

Serves 4.

*Frozen hash browns with onions and peppers are often called Potatoes O’Brien.

Tip: Sprinkle with 1/2 cup shredded cheddar cheese when the frittata is removed from the oven.

Nutritional Information Per Serving (1/4 of recipe, does not include salsa): Calories: 330 calories; Protein: 20 grams; Fat: 23 grams; Sodium: 790 milligrams; Cholesterol: 250 milligrams; Saturated Fat: 5 grams; Carbohydrates: 11 grams; Fiber: 1 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.