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.
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.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.