Breakfast Souffle 1 pk (26 oz) frozen shredded hashbrown potatoes
1/4 c Vegetable oil
1 lg Green bell pepper; chopped
1 lg Onion; chopped
2 Cloves garlic; minced
2 cn (12 oz) SpamŽ; cubed, OR 3 c Cubed cooked ham
6 Eggs; lightly beaten
1/2 ts Salt
1/4 ts Pepper
1 1/2 c 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.
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