Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 tablespoons butter
- 2 cup diced, uncooked potatoes
- 1/4 cup onion, finely chopped
- 1 cup diced ham
- 1/4 cup chopped fresh parsley optional
- 6 eggs
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoon milk
- 1/2 cup shredded Colby, or cheddar or brick cheese
Melt butter in a 10-inch nonstick fry pan. Add potatoes and onion,
cover and cook over medium heat for 20 minutes, stirring now and then
to brown evenly OR until potatoes are tender and golden brown. Add
ham; heat through, then sprinkle with parsley (if using) Beat eggs,
milk, salt and pepper together in a bowl. Pour over the potato
mixture. Cover pan and cook 10 minutes OR until eggs are almost set.
Uncover pan and check often and with a spatula, lift around edge of
eggs and allow egg mixture to run under omelet during cooking.
Sprinkle with cheese. Cover and cook until cheese melts. Cut into
wedges and serve.