Hearty Canned Ham Breakfast Skillet
82
82
Ingredients
| 2 | cups |
potatoes
frozen, diced or shredded |
|
| ½ | cup |
onions
chopped |
|
| ¼ | medium |
green bell peppers
cut into thin strips |
|
| ¼ | medium |
sweet red bell peppers
or yellow, cut into thin strips |
|
| 2 | teaspoons |
vegetable oil
|
|
| 12 | oz |
canned ham
cut into thin strips |
* |
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
basil
dried |
* |
| ⅛ | teaspoon |
salt
|
* |
| ⅛ | teaspoon |
black pepper
|
* |
| 6 |
red hot pepper sauce
|
* | |
| ¼ | cup |
cheddar cheese
shredded |
Directions
In large non-stick skillet, cook potatoes, onion, and peppers in oil over medium-high heat 5 minutes, stirring constantly.
Add ham; cook and stir 5 minutes.
In small bowl, combine eggs, basil, salt, pepper, and hot pepper sauce; blend well.
Pour over mixture in skillet.
Cover. Cook over medium-low heat 8 to 12 minutes or until set.
Sprinkle with cheese; remove from heat.
