This was how we used up some of the Easter ham. It turned out so well that it is going to be a family favorite for a fast breakfast.
Ingredients:
1 large bag of hashbrowns with onions and peppers
6-8 eggs
1 cup diced ham
3/4 cup shredded cheese of your choice (we used a Mexican blend)
Heat large cast iron skillet, add 2 tablespoons oil and 2 tablespoons butter. When thoroughly melted, pour in the hashbrowns, turn the heat to medium low and let the bottom brown. This is your "pie crust."
Add the layer of ham and pour eggs over. Pop in to a 325 degree oven and bake until eggs are set. Add cheese and let melt over the top under broiler.
Serve with salsa, quacamole and real Mexican sour cream.
Pass the hot sauce.
In a really big hurry? Layer the hashbrowns, ham, eggs and cheese in a microwave casserole dish and nuke until done. . .you won't have the crispy bottom on the potatoes, but it will be tasty just the same.
