|2¼ cups||Cavendish Farms® Hash Brown Potatoes (750g)|
|1½ cups||Ham, diced or chopped|
|½ cup||Bell Peppers, orange or yellow, chopped|
|1 cup||Crimini Mushrooms, sliced|
|¼ cup||Green Onion, chopped|
|¼ cup||Pimento, chopped|
|½ cup||Olive Oil|
|6 each||Large Eggs|
|1 cup||Parmesan Cheese, grated|
|¼ cup||Fresh Parsley, chopped|
|¼ cup||Shredded Cheddar Cheese|
Place Cavendish Farms® Hash Brown Potatoes and olive oil in a medium non-stick skillet or frying pan on the stove top over medium-high heat and cook for 4-5 minutes.
Add ham, mushrooms, peppers and cook for 2 minutes.
Add green onion, pimentos, half of the parsley and cook for another 30-45 seconds. Remove from heat and season with salt and pepper.
Preheat oven to 325˚F.
In a mixing bowl combine the eggs, milk and Parmesan cheese. Whisk and hold.
Place the sautéed potato mixture into the skillet and top with the egg mixture. Gently stir to ensure all potatoes are covered in the mixture.
Place skillet in the oven for 18-20 minutes; or until the eggs have set.
Just before removing, add shredded cheese and allow cheese to melt.
If desired, garnish with fresh parsley before serving