Ingredients
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4 Tbsp. butter
3 c. loose packed frozen hash browns
1/4 c. onions
salt and pepper
4 eggs
1 (12 oz.) can luncheon meat
1/2 c. shredded American cheese
1/4 c. green pepper
Preparation
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Melt butter in 10-inch skillet.
Add hash browns, onions, green pepper, salt and pepper.
Stir to combine; cover and cook over low heat about 15 minutes.
Stir occasionally.
Pour 4 slightly beaten eggs evenly over the potatoes.
Arrange, spoke fashion, luncheon meat cut in 3/4 x 3 1/2-inch sticks over the top.
Cover and cook until eggs are set.
Sprinkle with 1/2 cup shredded cheese.
Cover until cheese melts.
Cut into wedges. Serves 5 or 6.
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