Breakfast, Pork Mutton Veal

One Skillet Breakfast

  • 5 cups Hash Browns, frozen
  • 2 cups Ham, cubed
  • 1/2 cups Onions, chopped
  • 1/2 cups Green pepper, chopped
  • 4 tablespoons Olive oil, divided
  • 8 large Eggs, beaten
  • ~ Salt and pepper to taste

    • Warm two tablespoons of oil in a large,deep heavy skillet over medium-high heat.

    Reduce the heat to medium and saute the hash brown potatoes, ham, onion and green pepper for about 10 to 15 minutes, until golden brown, turning the mixture frequently as it cooks.

    Remove the golden mixture from the skillet, and add the remaining two tablespoons of olive oil to warm. Return the potatoes and ham to the skillet and add the eggs.

    Stir the mixture while it cooks until the eggs are set, much like you would prepare scrambled eggs.

    Season with salt and pepper andserve warm.

    8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Vanessa Myers of Fort Worth, TX. 

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