Breakfast Potato Skillet

This recipe makes an appearance at least once a week in our home. It is fast, easy and nutritious and most certainly makes a great dinner.  I double this recipe because we all eat so much of it. This is a great go-to when you need a quick meal. It comes together super fast. In my family of picky eaters, there is never a complaint when this meal is served. This meal is also versatile. I have often thrown in chopped red and green peppers with the onion and potatoes. I also substitute sausage for the ham and have even diced up leftover canadian bacon. There are so many possibilities, if you want it spicy you could add pepper-jack cheese instead of cheddar, the options are endless.

* It is VERY important to make sure that the potatoes are well browned and cooked through or this dish will not taste good.

Breakfast Potato Skillet
*I often used frozen southern style hash browns for the potatoes to make this even easier
3/4 cup ham, diced
2 teaspoons canola oil
2 medium potatoes, cubed
1 medium onion, chopped
4 eggs
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup cheddar cheese, grated
Put canola oil in large skillet, add potatoes and onion. Fry until golden brown and tender, about 15 minutes. Beat eggs and add salt and pepper. Add eggs and meat to potato mixture. Stir gently over low heat until eggs are set, sprinkle with cheese.