|1 1/2 to 2 cups||hash brown potatoes, partially cooked|
|1/2 cups||ham, cubed|
|8 to 10||eggs|
|3/4 cups||cream of mushroom soup|
|1 1/2 cups||cheddar cheese, shredded|
- 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.