Ham and Potato Scramble

By Wollygator

Ingredients

• 8 eggs
• 1/4 cup milk
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/4 cup thinly sliced green onion
• 1 tablespoon butter
• 1 cup refrigerated shredded hash brown potatoes
• 1/2 cup diced cooked ham (about 2 ounces) but skillet, melt
• 1/3 cup shredded cheddar cheese

Preparation

Step 1

1. In a medium bowl, combine eggs, milk, garlic salt and pepper; beat with a rotary beater or whisk until well mixed. Stir in green onion. Set aside.
2. In a large nonstick skillet, melt butter over medium heat. 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.
3. Using a large spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking and folding 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 cheese. Serve warm.