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This all-in-one skillet breakfast starts with hash browns that are topped with scrambled eggs and cheese.
Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling; add onion and bell peppers. Cook over medium heat, stirring occasionally, 1 minute. Add eggs. Cook, lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-3 minutes or until eggs are set.
Remove from skillet. Cover; keep warm. Melt remaining butter in same skillet until sizzling; add hash browns. Cook, stirring occasionally, 4-5 minutes or until lightly browned. Add ham; continue cooking until ham is heated through.
Spoon scrambled eggs over hash browns in skillet; top with cheese. Cover; cook until cheese is just melted.
Dietary Fiber: 1g
Very quick to put together and tasted great. I usually make something similar but as a casserole and in the oven. These went together quicker and had the same great taste. Due to preference I used fried bacon and added mushrooms just because I had to do something with them. Great recipe
From the Test Kitchen...Thanks Joan for your suggestion. The recipe is shown in the skillet with potatoes as the base. So, that is why the recipe is written to have you make the eggs first and remove them. You are right you do need to keep the eggs warm while you cook the potatoes. But, by cooking the potatoes after the eggs you can then just spoon the cooked eggs over the potatoes that are in the skillet. Hope you liked the recipe.
you need to reverse your steps - do the hash browns first- they take at least 5 minutes -then do the eggs in step two - keeping those eggs "warm' for that long as your recipe states just doesn't work...
I used shredded cheddar & it was awesome!
White American Cheese really makesthis great!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1772
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