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  • 2 tablespoons butter
  • 2 cup diced, uncooked potatoes
  • 1/4 cup onion, finely chopped
  • 1 cup diced ham
  • 1/4 cup chopped fresh parsley optional
  • 6 eggs
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 tablespoon milk
  • 1/2 cup shredded Colby, or cheddar or brick cheese


Melt butter in a 10-inch nonstick fry pan. Add potatoes and onion,

cover and cook over medium heat for 20 minutes, stirring now and then

to brown evenly OR until potatoes are tender and golden brown. Add

ham; heat through, then sprinkle with parsley (if using) Beat eggs,

milk, salt and pepper together in a bowl. Pour over the potato

mixture. Cover pan and cook 10 minutes OR until eggs are almost set.

Uncover pan and check often and with a spatula, lift around edge of

eggs and allow egg mixture to run under omelet during cooking.

Sprinkle with cheese. Cover and cook until cheese melts. Cut into

wedges and serve.

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