Rocky Mountain Eggs
|Small thin skinned potatoes||2 , peeled and cut into 1/2-inch cubes (About 3/4 Cup)|
|Onion||1 Small, finely chopped|
|Diced cooked ham/Diced cooked beef / pork||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Shredded cheddar cheese/Shredded jack cheese||1⁄2 Cup (8 tbs)|
In a 10-inch frying pan over medium heat, melt 2 tablespoons of the butter.
Add potatoes, onion, and ham; cover and cook, stirring occasionally, until potatoes are tender when pierced (about 15 minutes).
Sprinkle with parsley, add remaining butter, and distribute mixture evenly in pan.
In a bowl, beat eggs with salt, pepper, and milk until well blended.
Pour egg mixture into pan and cook without stirring.
As egg mixture begins to set, lift edges with a spatula and tilt pan to let uncooked egg flow underneath.
Continue cooking until eggs are softly set; top should still be moist.
Remove from heat and sprinkle with cheese; cover pan just until cheese is melted.
Cut into wedges to serve.