I came about this dish in efforts to find a new super quick and somewhat light dish after our evening workouts back in the winter. We love the Western Egg Scramble and Crock Pot Oatmeal, but lets face it…no matter how good it is you can only eat something so often.
One taste was all it took. This easy dish became a staple for those nights when we got home too late to make what was on the original menu. My husband typically doesn’t like potatoes, so I was really surprised with how much he loved it. I started keeping hash browns in the freezer so I would always have this warm delicious meal to fall back on.
(Please don’t let the ugly appearance keep you from trying it. It’s kind of hard photographing a pile of this ugly delicious-ness)
2 cups frozen shredded hash brown potatoes
1 cup chopped fully cooked ham
1/2 cup chopped onion
2 tablespoons vegetable oil
salt and pepper
1 cup shredded cheddar cheese
In a skillet, saute potatoes, ham and onion in oil for 10 minutes or until potatoes are tender.
In a small bowl, beat the eggs, salt and pepper. Add eggs to the skillet; cook and stir over medium heat until eggs are completely set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter.
Recipe Credit: Taste of Home Winning Recipes