Hearty Brunch Muffins

• 3 Tbsp. oil
• 2 cups ORE-IDA Potatoes OBrien
• 1/2 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
• 1 can (10-3/4 oz.) condensed cheddar cheese soup
• 2 Tbsp. milk
• 2 English muffins, split
• 4 eggs, poached

1. Heat oil in large skillet on medium-high heat.
2. Add potatoes; spread to form even layer on bottom of skillet.
3. Cook 7 to 11 min.
4. or until lightly browned, stirring occasionally.
5. Stir in ham; cook 1 to 2 min.
6. or until heated through, stirring frequently.
7. Remove from heat; cover to keep warm.
8. Cook soup and milk in saucepan on medium heat 3 to 4 min.
9. or until heated through, stirring frequently.
10. Place muffin halves, cut sides up, on 4 plates; top with potato mixture and eggs.
11. Drizzle with soup mixture.

oil, oscar mayer, cheddar cheese, milk, muffins, eggs

Taken from www.kraftrecipes.com/recipes/hearty-brunch-muffins-188932.aspx (may not work)