Farmer'S Breakfast

• 1/4 c. chopped onion
• 1/4 c. butter or margarine
• 2 medium potatoes, peeled and finely chopped (2 c.)
• 1 tsp. water
• 6 eggs
• 2 Tbsp. milk
• 1 c. diced fully cooked ham

1. In a 10-inch skillet cook onion in butter or margarine until tender.
2. Add potatoes, water and 1/4 teaspoon salt.
3. Cover and cook over medium heat about 10 minutes or until potatoes are tender, stirring occasionally.
4. Beat together eggs, milk, 1/4 teaspoon salt and dash of pepper; stir in ham.
5. Pour over potato mixture.
6. Cook, without stirring, until mixture begins to set on the bottom and around edges.
7. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
8. Continue cooking over medium heat about 4 minutes or until eggs are cooked throughout but still glossy and moist.
9. Serve immediately.
10. Makes 4 servings.

onion, butter, potatoes, water, eggs, milk, fully cooked ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272334 (may not work)