Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 5 medium russet potatoes

  3. 1/4 cup butter

  4. 1/2 tsp. salt

  5. 1/4 tsp. pepper

  6. 8 ounces sliced smoked ham, cut into 1/2 inch wide strips

  7. 4 large eggs

  8. 1 tbsp. milk

  9. 2 tbsp. chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan with lightly salted water to cover. Boil potatoes until just tender. Drain potatoes and let stand until cool enough to handle. Peel potatoes and cut into 1 inch cubes. Melt the butter in a large skillet over medium high heat. Add potatoes, salt and pepper and cook about 15 minutes until lightly browned, stirring occasionally. Add ham and cook 3 minutes, tossing gently. Reduce the heat to low. Whisk together the eggs and milk in a medium bowl. Pour the eggs over the potato mixture. Cook about 3 to 4 minutes until eggs are cooked through, tossing occasionally. Sprinkle the parsley over the skillet and serve.


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