1/4 cup (or more) olive oil
1/2 stick of butter
1 30 ounce bag of frozen hash browned potatoes, thawed
1 cup of chopped onions
6 or 8 fresh eggs, beaten
1 cup diced cooked ham/deli ham
1 cup of shredded cheddar cheese
1 cup of sliced mushrooms
1 diced sweet red pepper (or green, or both)
This is another one of my loosey goosey recipes. And you can use what you have in your refrigerator to add to this recipe.
Begin with a bag of thawed hash brown potatoes.
Put about 1/4 cup (or more) of olive oil and 1/2 a stick of butter into a well seasoned cast iron skillet or non stick skillet. When oil is HOT, add 1 cup of chopped onions and the thawed hash brown potatoes. (Impt: make sure they are dry so that the oil does not pop.)
Cook the potatoes according to the package instructions.
When the potatoes & onions are cooked, browned, and crispy....begin adding the following...
+1 cup of chopped cooked ham, or 1/2 a cup (or more) of chopped cooked bacon.
+1 cup of sliced mushrooms (any type you like.)
+1 diced sweet red pepper
(optional: green peppers, hot stuff if you like, the choices are wide open)
Stir all additions into the hashed browned potatoes.
+Pour 6 to 8 freshly beaten eggs into the skillet.
Stir and turn in the skillet until the eggs are done. Be careful not to burn the eggs.
+Add shredded cheese. Let melt. Serve immediately
Put the whole cooked skillet mix into an oil sprayed casserole dish/baker.
+Sprinkle additional 1/2 cup of shredded cheese over the potato, egg, veggie mixture.
Place in a 350 degree oven to stay warm while you wait to serve it. The cheese will melt.
+you may use leftover baked potatoes, rough chopped, instead of packaged potatoes.
+Add or subtract ingredients depending on how many people you are feeding or how much you have in the refrigerator. :-)
+You may want to add salt and pepper. (I don't add these to our foods for health reasons.)
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