Potatoes and Eggs

This was really good! And I think it would be yummy with peppers, diced ham, or anything else you might add to an omelet.

1/4 cup oil
2-3 baking potatoes, diced
1 onion, diced
salt and pepper to taste
8 eggs
1/4 cup cheese
1 Tbsp fresh parsley (or 1 tsp dry)

Heat the oil in a large skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion, salt and pepper. Cook another 3-4 minutes until onions are cooked. Meanwhile whisk together eggs, cheese, parsley, salt and pepper. Add the egg mixture to the potatoes, stirring until eggs are cooked.

Creamed Ham & Eggs

3 TB butter
3 TB flour
1/2 t. dry mustard
1/4 t. salt
1/8 t. pepper
2 1/4 c. milk
1 c. diced, cooked ham
4 hard-cooked boiled eggs

Melt butter in saucepan over low heat. Blend in flour& seasonings. Cook over low heat stirring until mixture is smooth & bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil & stir for 1 minute. Gently stir in ham & eggs. Heat thoroughly. Serve over toast or rice.

Steph's Comments: I got this recipe from my mom, and my husband and kids love it. If you don't have the good ham from the deli (it's not something I usually have on hand) you can substitute plain old lunch meat. Also, it's obviously creamier and yummier when you make it with cream or whole milk, but I always use 1% milk and it turns out plenty creamy for my tastes, and it much less fattening. Make sure you remember to boil the eggs before you get things going - sometimes I forget and then I have 20 minutes to wait until the eggs are done! :) Oh, and a meatless option that my sister told me (see her comment to this post) is to do 6 eggs and leave out the ham. Good idea Heath!