Monday, September 26, 2011

Tex-Mex Ham 'n' Eggs

1 c. chopped fully cooked ham
½ c. onion
2 Tbs. oil, divided
2 c. frozen shredded hash brown potatoes
2 eggs
2 Tbs. milk
Salt and pepper to taste
½ c. shredded cheddar cheese
2 – 3 Tbs. salsa

In a skillet, sauté ham and onion in 1 Tbs. of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown. In a small bowl, beat eggs, milk, salt and pepper; add to skillet.  As eggs set, lift edges, letting uncooked portion flow underneath.  When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges. 

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