Heat a little oil in a large nonstick skillet over medium-high heat. Add 1 lb., 4 oz. bag refrigerated diced potatoes with onions, 2 chopped green peppers. (or fresh diced potatoes to equal the 1 pound, 4 oz.), and 1 cup diced ham or left-over ham. Cook stirring often, 12 minutes, or until potatoes are lightly browned. Stir in salt and pepper to taste.
With back of spoon, make 8 indentations in potato mixture. Crack 8 eggs into indentations. Cover, reduce heat to medium-low and cook 6 minutes, or until eggs are cooked to desired doneness.
Remove from heat, sprinkle with 1/2 cup shredded 4-cheese Mexican blend. Cover; let stand 1 minutes or until cheese melts. Serve with warm chunky salsa, (your choice of heat)
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