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1 6-oz. package hash brown potatoes
6 eggs, beaten
1/2 cup grated Romano cheese
1/4 cup thinly sliced green onion
1/3 cup milk
3/4 cup chopped ham (about 4 ounces)
In large skillet, prepare Hash Browns according to package directions for crispy hash browns, except reduce salt to 3/4 teaspoon. Combine beaten eggs, cheese, green onion and milk. After turning potatoes over, sprinkle ham evenly on surface. Pour egg mixture over all. Cover and cook over medium medium-low heat for 8-10 minutes or until eggs are set. Cut in wedges to serve.
This versitile meal can be served anytime. A breakfast dish for Saturday morning with juice and muffins or an easy weekday supper with salad and breadsticks.
Calories 186 calories; Protein 14 grams; Fat 11 grams; Sodium 419 milligrams; Cholesterol 232 milligrams; Saturated Fat 5 grams; Carbohydrates 7 grams; Fiber 1 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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