Tex-Mex Ham and Eggs


  • 1 C. chopped, cooked ham
  • 1/2 C. chopped onion
  • 2 T. olive or vegetable oil, divided
  • 2 C. frozen shredded hash browns
  • 2 eggs
  • 2 T. milk
  • salt and pepper to taste
  • 1/2 C. shredded cheddar cheese
  • 2-3 T. salsa or picante sauce
  1. In a skillet, sauté ham and onion in 1 T oil until ham is lightly browned and onion is tender; remove and keep warm
  2. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown.
  3. In a small bowl, beat eggs and milk and salt and pepper; add to skillet. As eggs set, lift edge letting uncooked portion flow underneath
  4. When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges


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