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Ham & Potato Scramble




Source of Recipe


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List of Ingredients





8 slightly beaten eggs

¼ cup milk

¼ cup thinly sliced green onions (2)

¼ teaspoon garlic salt

¼ teaspoon black pepper

1 tablespoon butter or margarine

1 cup refrigerated shredded hash brown potatoes

½ cup diced low-fat, reduced sodium cooked boneless ham (2 ounces)

1/3 cup shredded reduced-fat cheddar cheese




Recipe



In a medium bowl beat together eggs, milk, green onions, garlic salt, and pepper, set aside. In a large nonstick skillet heat butter over medium heat until melted. Add potatoes and ham to skillet. Cook for 6 to 8 minutes or until light brown, stirring occasionally. Add egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.

With spatula or large spoon, lift and fold the partially cooked egg product mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Sprinkle with shredded cheese. Serve warm.