Recipe - Breakfast Souffle

1 pack (26 oz) frozen shredded
hashbrown potatoes
One fourth cup Vegetable oil
1 lg Green bell pepper; chopped
1 lg Onion; chopped
2 Cloves garlic; minced
2 cn (12 oz) Spam®; cubed,, OR
3 cup Cubed cooked ham
6 Eggs; lightly beaten
One half teaspoon Salt
One fourth teaspoon Pepper
1 One half cup Shredded cheddar cheese; (6
ounces)

In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper,
onion and garlic; continue to cook for 25 minutes or until potatoes are
browned and vegetables are tender. Stir in Spam; heat through. Cover and
remove from the heat. In another greased skillet, combine eggs, salt and
pepper. Cook and stir gently until eggs are set. Stir into potato mixture.
Top with cheese; cover for 3 to 5 minutes or until cheese is melted. Serves
6 to 8.

Recipe by: Taylor House B & B, Shelbyville, TN

Posted to recipeludigest Volume 01 Number 566 by Crane Walden
cranew@foothill.net on Jan 20, 1998