 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Hearty and filling, this dish is one I usually take to potluck brunches. My family asks me to fix this often in the colder months, and I'm always happy to oblige. Ingredients:
1 cup diced peeled potatoes |
5 eggs |
1 jar (8 ounces) process cheese spread |
1/4 cup milk |
1 cup diced fully cooked ham |
1 can (2.8 ounces) french-fried onions, divided |
2 tablespoons butter |
Directions:
1. Cook potatoes in water until almost tender; drain. In a bowl, beat eggs; gradually add cheese spread and milk (mixture will appear lumpy). Stir in potatoes, ham and half the onions. In a 10-in. ovenproof skillet, melt butter over low heat; remove from the heat. pour egg mixture into skillet. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining onions; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
|
|