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Tex-Mex Ham 'n' Eggs

 Tex-Mex Ham 'n' Eggs
"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.
2 ServingsPrep/Total Time: 20 min.


  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped onion
  • 2 tablespoons 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


  • In a large 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, whisk the 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.
Nutritional 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.

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Tex-Mex Ham 'n' Eggs (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.