| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Eggs |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Butter or margarine |
| 6 |
oz |
Chopped canned ham |
| 2 |
md |
Potatoes; cooked, peeled & cubed |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 6 |
|
Eggs beaten |
| 2 |
tb |
Water |
INSTRUCTIONS
Saute onions & pepper in butter. Add ham, potatoes & 1/4 Tsp salt. Cook
over medium heat for 10 minutes. Combine eggs, water, remaining salt & dash
of pepper. Pour egg mixture over ham mixture. Reduce heat to low & cook
until eggs are set, turning occasionally. Serves 6.
PEGGY MAY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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