- 1 6-oz package hashbrown potatoes
- 6 eggs, beaten
- 1/2 cup Romano cheese, grated
- 1/4 cup green onion, thinly sliced
- 1/3 cup milk
- 3/4 cup ham, chopped, (about 4 ounces)
In large skillet, prepare hash browns according to package directions for crispy hash browns, except reduce salt to 3/4 teaspoon. Combine beaten eggs, cheese, green onion and milk. After turning potatoes over, sprinkle ham evenly on surface. Pour egg mixture over all. Cover and cook over medium medium-low heat for 8-10 minutes or until eggs are set. Cut in wedges to serve.
This versatile meal can be served anytime. A breakfast dish for Saturday morning with juice and muffins or an easy weekday supper with salad and breadsticks.
Calories: 186 calories
Protein: 14 grams
Fat: 11 grams
Sodium: 419 milligrams
Cholesterol: 232 milligrams
Saturated Fat: 5 grams
Carbohydrates: 7 grams
Fiber: 1 grams