Lumberjack Breakfast Skillet
- 1 package frozen shredded hash browns (about 26 ounces)
- 1/4 cup oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cups fully cooked ham, cubed
- 6 eggs, slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups Cheddar cheese, shredded
1.In a large skillet, fry hash browns in oil for 10 minutes.
Add green pepper, onions and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are cooked.
Stir in ham and heat through.
2.Shift potato mix over to one side of the skillet.
Place eggs in the clean side and let cook until light and fluffy, mixing occasionally.
Season eggs with salt and pepper.
Once eggs are cooked, stir into potato mixture.
3.Top skillet with cheese and cover.
Cook 3 to 5 minutes or until cheese is melted.