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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 1 1/2 Tbsp. oil
- 3 medium potatoes, pared and thinly sliced
- 1/2 c. onion, chopped
- 1/2 c. green pepper, chopped
- 2 c. (one 12 oz. can) julienne strips canned luncheon meat or ham
- 3 eggs
- 1/2 c. sharp process American cheese, shredded (Cheddar is even better)
Method
- Put oil in 10-inch skillet.
- Spread half of the potato slices over bottom; sprinkle with salt and pepper.
- Top with a layer of half of the onion and half of the green pepper, seasoning with salt and pepper.
- Arrange half of the meat on top.
- Repeat layers of vegetables, reserving the remaining meat for garnish.
- Cover; cook over low heat until potatoes are tender, about 20 minutes. Break eggs into bowl and beat with fork; pour eggs evenly over potatoes.
- Add meat, spoke-fashion.
- Cover and cook until eggs are set, about 10 minutes.
- Top with cheese; cover until cheese starts to melt, about 2 minutes.
- Put parsley into center.
- Cut in wedges to serve.
- Yield:
- 5 to 6 servings.
