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This versatile meal can
be served anytime. A breakfast dish for Saturday morning with
juice and muffins or an easy weekday supper with salad and breadsticks.
Romano Skillet
- 1 (6-ounce) package hash
brown potatoes
6 large eggs, beaten
1/2 cup grated Romano cheese
1/4 cup thinly sliced green onion
1/3 cup milk
3/4 cup chopped ham (about 4 ounces)
- In large skillet, prepare
hash browns according to package directions for crispy hash browns,
except reduce salt to 3/4 teaspoon.
- Combine beaten eggs, cheese,
green onion and milk. After turning potatoes over, sprinkle ham
evenly on surface. Pour egg mixture over all. Cover and cook
over medium medium-low heat for 8 to 10 minutes or until eggs
are set.
- Cut in wedges to serve.
Serves 6.
Recipe provided courtesy
of Pork: The Other White Meat.
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