The Atlanta Journal-Constitution

Ham and Egg Scramble (Thursday)

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2 tablespoon­s butter

1 ½ cups frozen hash-browned potatoes

¾ cup chopped green onions

½ cup chopped ham

1 teaspoon minced garlic

¾ teaspoon coarse salt

¼ teaspoon pepper

5 whole eggs

3 egg whites

In a large nonstick skillet, heat butter on medium-high. Add potatoes; cook 2 minutes, stirring frequently. Add onions, ham and garlic. Cook potato mixture 8 minutes or until golden, stirring frequently. In a medium bowl, whisk together salt, pepper and all the eggs. Add eggs to potato mixture; cook 3 minutes or until set. Serves 4.

Per serving: 248 calories (percent calories from fat, 47), 16 grams protein, 17 grams carbohydra­te, 2 grams fiber, 13 grams fat (5.9 grams saturated fat), 257 milligrams cholestero­l, 776 milligrams sodium.

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