3 medium potatoes, scrubbed with clean vegetable brush under running water, thinly sliced OR 2 1/2 cups frozen hash brown potatoes
1/2 cup onion, scrubbed with clean vegetable brush under running water, diced
1/2 cup green pepper, gently rubbed under cold running water, chopped
salt and pepper, to taste
1 cup cooked ham, diced
3 eggs, beaten
1/2 cup cheese, shredded
Directions
Wash hands with soap and water.
In a 10-inch skillet, heat margarine or oil.
Place half the potatoes, onions, green pepper, salt and pepper in skillet. Layer half the ham on top. Repeat.
Cover and cook over low heat about 20 minutes or until potatoes are tender.
Pour eggs over potato mixture. Cook about 10 minutes or until the eggs are set and internal temperature reaches 160 degrees F when measured with a food thermometer.
Top with cheese and heat until melted. Cut into wedges.
