- Prep 25min
bag (16 oz) Cascadian Farm™ frozen organic country style potatoes (4 cups)
teaspoon ground black pepper
cup shredded sharp Cheddar cheese (4 oz)
tablespoon apple cider vinegar
tablespoon chopped fresh chives
In 12-inch nonstick skillet, melt butter over medium heat. Add frozen potatoes; cover and cook 6 minutes, stirring once.
Stir in ham, salt and pepper; cook uncovered 5 to 7 minutes, stirring occasionally, until browned. In small bowl, mix water and mustard; stir into potato mixture. Make 4 holes (about 2 inches each) in mixture. Crack an egg into each hole, and drizzle eggs with vinegar. Sprinkle cheese over potato mixture (not over eggs), and cover. Cook 3 to 5 minutes or until eggs are set. Sprinkle with chives.
- Like it hot? Substitute crushed red pepper flakes for the black pepper.
- For best results, crack each egg into a small bowl or cup, then gently slide each egg into pan.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.