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Pepperoni Hopple-Popple
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2-1/2 cups frozen shredded hash brown potatoes
1/3 cup chopped onion
3 tablespoons butter
5 eggs
1/2 cup milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
25 slices pepperoni
1 cup (4 ounces) shredded Mexican cheese blend
In a large skillet, cook potatoes and onion in butter until tender and lightly
browned. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and
pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on
medium-low heat for 10-12 minutes or until eggs are set. Remove from the heat.
Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |