Country Breakfast

In nonstick 12-inch skillet over medium heat, in 1 teaspoon hot salad oil, cook Canadian-bacon slices or ham until lightly browned; remove to plate.

In same skillet add in 1 teaspoon hot salad oil, cook hash brown potatoes until golden brown on bottom, without stirring, about 5 to 8 minutes. Carefully invert potato "pancake" onto 12-inch platter.

Add 1 teaspoon more salad oil to skillet. Carefully slide potato "pancake" into skillet. Arrange Canadian-bacon slices and tomato slices in a circle on top of potatoes, overlapping slightly.

One at a time, break eggs into a saucer, then slip into skillet on top of potatoes, around side of skillet. Sprinkle eggs and tomato with salt and pepper. Cover skillet and cook until eggs are firm. Garnish with chopped parsley.