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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From Diners, Drive-ins and Dives cookbook. Courtesy of Denny Lund of Schooner or Later,Long Beach, Ca. Ingredients:
2 tablespoons vegetable oil |
1 1/2 cups hash browns, frozen, plain, shredded |
kosher salt |
1/2 cup cooked ham, finely chopped |
1/4 cup green bell pepper, finely chopped |
1/4 cup onion, finely chopped |
3 large eggs |
3/4 cup cheese, cheddar, shredded |
2 slices toast, sourdough |
chili |
salsa |
avocado, sliced |
sour cream |
Directions:
1. Heat a greddle orlarge skillet over medium-high heat. Heat the oil and then add the hash browns, season with salt and pepper, and cook, tossing occasionally, until brown and crisp.
2. Scatter the ham, bell pepper, and onion over the hash browns. Toss the mixture with spatulas-go Benihana with it, spreading the whole mixture out thin so it can cook.
3. Break the eggs over the potatoes and toss and scramble them into the mixture. Once the eggs are cooked, scatter the cheese on top of the whole mixture and cover it to speed up the melting process. When the cheese is melted,serve with the sourdough toast, chili, salsa, sliced avocado, and sour cream.
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