1/3 cup Vegetable Oil
4 cups frozen shredded potatoes or Idaho or Russet potatoes, peeled and shredded
1-1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lb baked ham, cut into 1/2-inch cubes
12 eggs
1/4 cup milk
1/2 tsp dried Italian seasoning, tarragon or oregano
2 cups shredded cheddar, Monterrey jack, or Swiss cheese
1-1/2 cups chunky salsa, heated
- Heat oven to 350ºF Heat oil in large (approx.10-inch/ 26 cm) skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. In a bowl, blend eggs with milk, seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a greased 9" x 13", casserole. Stir the eggs into the potatoes. Bake covered with foil for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 to 20 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 to 10 servings. Serve topped with heated salsa.
Courtesy: www.simplyhomemade.ca
