Ham 'N' Egg Skillet

Here's a great breakfast-for-dinner (or breakfast, or lunch) recipe that I've made a couple of times and we really like.

3 medium potatoes, peeled and diced

1 T butter or margarine

1/4 c. chopped onion

1/4 c. chopped green pepper

1 c. cubed fully cooked ham

6 eggs, beaten

1 c. shredded cheddar cheese

salt & pepper, to taste

In a skillet, saute potatoes in butter until tender and golden brown. Add the onion, green pepper, and ham.  Continue to cook until potatoes and ham are nicely browned and vegetables are crisp-tender.  Add salt and pepper to your taste.  When potatoes, ham, and vegetables are nearly done, scramble eggs in a separate skillet.  To serve, pile potato mixture on top of eggs and top with shredded cheese (as you can see, I like lots!).

Here is the original recipe.  You'll notice I think the egg ratio was a little low, so I increased the amount, and I also changed the instructions to my liking.  I usually just make enough eggs for what we'll eat in one sitting, then scramble more when I'm heating up leftovers of the potato mixture.  We've also used this to make a yummy breakfast burrito and I think you could make a lot of tasty variations by playing with the ingredients (think bacon, sausage, mushrooms, yum!).

Serves 4.