Potato and Ham Hash with Eggs

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 lb. 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.

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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)

By Connie from Cotter, AR

Comments

July 23, 20120 found this helpful

They make a Potatoes O'Brien that comes with the oninons and peppers already in them. They are in then frozen food aisle with the other frozen hashbrowns and potatoes. They are even good as a sde dish for breakfast with bacon and eggs too.

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