1 to 2 tablespoons vegetable
oil
4 cups frozen hash brown potatoes
1 cup chopped lean cooked ham or Canadian bacon
1/2 cup chopped sweet green pepper
1 tablespoon instant minced onion
1 teaspoon dried dill weed
4 large eggs
Shredded cheddar cheese, optional
Salsa, optional
Fresh dill sprigs, optional
In 10-inch omelet pan
or skillet over medium heat, heat oil until just hot enough to
sizzle a drop of water. Add potatoes. Cook, stirring frequently,
until lightly browned. Stir in ham, pepper, onion, and dill weed.
Blend thoroughly.
With back of spoon, make
4 indentations in mixture. Break and slip an egg into each indentation.
Cover and cook over medium heat until whites are completely set
and yolks begin to thicken but are not hard, about 5 to 7 minutes.
Garnish with cheese, salsa, and dill sprigs, if desired.
Makes 2 to 4 servings.
Nutritional information
per serving of 1/4 recipe using 1 1/2 tablespoons corn oil and
ham without optional ingredients: Calories 345, Protein 18 g,
Carbohydrates 40 g, Total Fat 13 g, Cholesterol 229 mg, Sodium
6 10 mg.
Recipe provided courtesy of the American Egg Board.
