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Tex-Mex Ham 'n' Eggs Recipe

"For a satisfying combo, you can't beat ham, eggs, potatoes and cheese, plus salsa for zip," relates field editor Page Alexander of Baldwin City, Kansas.

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2 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup cubed fully cooked ham
1/2 cup chopped onion
2 tablespoons Crisco® Pure Olive Oil, divided
2 cups frozen shredded hash brown potatoes
2 eggs
2 tablespoons milk
Salt and pepper to taste
1/2 cup shredded cheddar cheese
2 to 3 tablespoons salsa or picante sauce

Directions

In a skillet, saute ham and onion in 1 tablespoon of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown.
In a small bowl, beat eggs, milk, salt and pepper; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 497 calories, 33 g fat (12 g saturated fat), 282 mg cholesterol, 1,216 mg sodium, 21 g carbohydrate, 2 g fiber, 28 g protein.

Tex-Mex Ham 'n' Eggs published in Taste of Home August/September 2000, p11

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Ingredients