Tater, Ham and Egg Range-Top Bake
Courtesy of The incredible edible egg™ 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time • Toast , jam and juice.| Ingredients |
|---|
| 1 - 2 Tbsp. oil |
| 4 c. frozen hash brown potatoes |
| 1 c. chopped lean cooked ham or Canadian bacon |
| 1/2 c. green peppers, chopped |
| 1 Tbsp. onion, minced |
| 1 tsp. dried dill plus fresh dill springs (for garnish) |
| 4 eggs |
| cheddar cheese, shredded, optional |
| salsa, optional |
Directions:
1. Heat oil in a 10" omelet pan or skillet over medium heat until just hot enough to sizzle a drop of water. Add potatoes. Cook, stirring frequently, until lightly browned. Add ham, pepper, onion, and dill weed. Blend thoroughly.
2. With back of spoon, make 4 indentations in mixture. Break and slip an egg into each indentation. Cover and cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 min.
3. Garnish with cheese, salsa, and dill sprigs, if desired.
*Nutritional information per serving (1/4 recipe) reflects 1 1/2 Tbsp. corn oil and ham without optional ingredients.
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Nutrition:
Calories: 345; Calories From Fat: 117; Total Fat: 13g; Cholesterol: 229mg; Total Carbs: 40g; Protein: 18g; Sodium: 610mg;