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LOCATION: Recipes >> Breakfast / Brunch >> Breakfast Casserole 22

Print this Recipe    Breakfast Casserole 22

Skillet Breakfast

26 oz pkg frozen shredded hash browns
1/4 cup oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 cups cubed fully cooked ham
6 eggs, slightly beaten
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups shredded cheddar cheese

In a large skillet, fry potatoes in oil for 10 min. Add green
pepper, onions and garlic; continue to cook for 25 minutes or until
potatoes are browned and vegetables are cooked. Stir in ham; heat
through. Cover and remove from heat. In another greased skillet,
combine eggs, salt and pepper. Cook and stir gently until eggs are
set. Stir into potato mixture. Top with cheese; cover 3 to 5 minutes
or until cheese is melted. Yield 6 to 8 servings.

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