What you need:
3 cups frozen loosely packed hashbrown potatoes with peppers
1 large red apple, cored and chopped (about 1 cup)
1 teaspoon dried sage, crushed
2 tablespoons water
1 cup diced fully cooked ham
1-1/2 cups fat-free milk
4 beaten eggs
1/2 cup shredded low-fat cheddar cheese (2 ounces)
1/4 teaspoon garlic
Fresh sage (optional)
How to:
1. Thaw potatoes for 30 minutes. Press between paper towels to remove moisture. Set aside.
2. In a 10-inch ovenproof skillet cook apple, sage, and water over medium heat until apple is tender. Remove from heat. Stir in potatoes and ham.
3. Combine milk, egg product or eggs, cheese, and garlic. Pour egg mixture into skillet. Do not stir. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until center appears just set. Garnish with fresh sage, if desired. Makes 6 servings.
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