Ham and Potato Skillet
|Frozen hash brown potatoes with onions and peppers||3 Cup (48 tbs), loosely packed|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped apple||1 Cup (16 tbs) (Red Variety Such As Jonathan)|
|Dried sage||1 Teaspoon, crushed|
|Diced fully cooked ham||1 Cup (16 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Frozen egg product/4 beaten eggs||1 Cup (16 tbs)|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
1. Thaw potatoes for 30 minutes. Press between paper towels to remove moisture; set aside.
2. In a 10-inch ovenproof skillet cook the onion, apple, water, and sage over medium heat about 5 minutes or till the onion is tender. Remove from heat. Stir in hash brown potatoes and ham.
3. In a medium mixing bowl combine the milk, egg product or eggs, the cheddar cheese, and salt. Pour egg mixture into skillet. Do not stir.
4. Bake, uncovered, in a 350° oven for 30 to 35 minutes or till the center appears just set. If desired, garnish with fresh sage.