Cook hashbrowns on med heat in a separate skillet enough for 2 to 4 people. In another skillet on med heat, use Birdseye vegetables in pouch (variety of bell peppers, onions, whatever mushrooms, tomato can be added at the end). Cook until tender, add 4 to 6 beaten eggs, add water to egg (about half cup). Beat well, add ham to veggies, pour egg over all. Cook until egg is almost done, turn over or scramble. Put hashbrowns on plate put egg/veggie mixture on top of hashbrowns, add sour cream and salsa. Yummie!
By Harryetta from Bourbon, Indiana
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