Farmer's Breakfast

Ingredients

• 2 medium potatoes, peeled and finely chopped (2 cups)
• 1/4 cup sliced green onion
• 1/3 cup margarine or butter
• 6 eggs
• 2 tablespoons milk
• 1 cup diced fully cooked ham

Instructions

1. In a large nonstick or well-seasoned skillet cook potatoes and onion in margarine over medium heat for 8 to 10 minutes or till tender; stir often.
2. Beat together eggs, milk, and 1/4 teaspoon pepper; stir in ham. Pour over potato mixture. Cook, without stirring, till mixture begins to set on the bottom and around edge. Using a large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking about 4 minutes or till eggs are cooked throughout but are still glossy and moist.
3. For a quicker breakfast, substitute frozen hash brown potatoes for the fresh potatoes.
4. Microwave directions: In a 1 1/2-quart casserole micro-cook onion and 2 tablespoons margarine or butter, uncovered, on 100% power (high) for 1 minute, stirring once. Add potatoes. Cook, covered, on high for 4 to 6 minutes or till potatoes are tender, stirring once.
5. Beat together eggs, milk, and 1/4 teaspoon pepper; stir in ham. Pour over potato mixture. Cook, uncovered, on high for 4 to 5 minutes or till eggs are almost set, pushing cooked portions to center after 1 1/2 minutes, then every 30 seconds. Let stand about 1 minute or till eggs are set.