Monday, December 5, 2011

Ham and Potato Scramble

We tried this recipe for dinner the other night. The hash browns make this a very filling dish!

8 eggs
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp ground black pepper
1/4 cup thinly sliced green onion (we used white onion)
1 Tbsp butter
1 cup refrigerated shredded hash brown potatoes
1/2 cup diced cooked ham (about 2 oz)
1/3 cup shredded Cheddar cheese

1. In a medium bowl, combine eggs, milk, garlic salt, and pepper; beat with a whisk until well mixed. Stir in onion. Set aside.
2. In a large nonstick skillet, melt butter over medium heat. Add potatoes and ham to skillet; cook for 6 to 8 minutes or until light brown, stirring occasionally. Add egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.
3. Using a large spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking and folding fro 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Sprinkle with cheese. Serve warm.

Yield: 4 servings.

{Kudos to Family Circle magazine!}

No comments:

Post a Comment