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Tex-Mex Ham ‘n’ Eggs

"For a satisfying combo, you can't beat ham, eggs, potatoes and cheese, plus salsa for zip," relates field editor Page Alexander of Baldwin City, Kansas.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1 cup cubed fully cooked ham
  • 1/2 cup chopped onion
  • 2 tablespoons olive oil, divided
  • 2 cups frozen shredded hash brown potatoes
  • 2 eggs
  • 2 tablespoons milk
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese
  • 2 to 3 tablespoons salsa or picante sauce


  • In a large skillet, saute ham and onion in 1 tablespoon of oil until ham is lightly browned and onion is tender; remove and keep warm. Add remaining oil to skillet; cook potatoes over medium heat until tender, turning to brown.
  • In a small bowl, whisk the eggs, milk, salt and pepper; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon ham mixture over top; heat through. Sprinkle with cheese; top with salsa. Cut into wedges.
Nutrition Facts
1 each: 497 calories, 33g fat (12g saturated fat), 282mg cholesterol, 1216mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 28g protein.

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