Farmer's Breakfast

By rsink

Ingredients

• 2 cups frozen hash brown shreds
• 1/4 c. sliced green onion
• 1/3 c. margarine or butter
• 6 eggs
• 2 T. milk
• 1 c. diced fully cooked ham

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet cook hash browns and onion in butter over medium heat for 8 to 10 minutes or till tender; stir often.
Beat together eggs, milk, and ¼ tsp. pepper; stir in ham. Pour over potato mixture. Cook without stirring, till mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking about 4 minutes or till eggs are cooked throughout but still glossy and moist.