3 medium potatoes, peeled and diced
1 T. butter
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 c. cooked ham, cubed
4 eggs, beaten
1 c. (4 oz.) cheddar cheese, shredded
Salt and pepper to taste
In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs and cheese; stir to combine. Sprinkle top with salt and pepper. Cook until eggs are completely set, turning once.
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Tips: This was a easy breakfast skillet that I wanted to make because both eggs and potatoes have been on sale lately. I used 1/3 of a ham steak so I could stretch it to also make Scalloped Potatoes & Ham and Beans & Cornbread. (I'm still working on getting the beans just right. I'll let you know when I've got it.) If your family doesn't mind eggs for dinner this would be very filling as a dinner recipe as well. I have picky eaters when it comes to eggs so I took some of the potatoes and ham out of the skillet before adding the eggs so they could enjoy breakfast too. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes