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1 ½ - 2 cups hash brown potatoes, partially cooked
½ cup cubed ham
8-10 eggs
¾ cup cream of mushroom soup
1 ½ cup shredded cheddar cheese
1 tablespoon butter
Melt butter in a 10" skillet over moderate heat. Add hash
browns and top with ham. Beat eggs and pour over the ingredients
in the skillet. Cover pan and turn heat to low. Cook for 10-12 minutes,
until eggs are set. Top with soup and then cheddar cheese for the
last few minutes of cooking. Cut into wedges and serve.
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