Prep Time 20 min
Cook Time 30 Min
Servings 8
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1/3 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 4 cups frozen shredded potatoes
  • 4 Idaho or russet potatoes
  • 1 1/2 tsps. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 lb. baked ham
  • 12 large eggs
  • 1/4 cup milk
  • 1/2 tsp. Italian seasoning
  • 2 cups (8 oz.) shredded Cheddar, Monterey Jack, or Swiss cheese
  • 1 1/2 cups chunky salsa

Directions

  • Step 1

    HEAT oven to 350ºF. Spray a 13 x 9-inch casserole with no-stick cooking spray.

  • Step 2

    HEAT oil in 10-inch skillet over medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper.

  • Step 3

    COOK 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula.

  • Step 4

    BLEND eggs with milk, Italian seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into prepared casserole. Stir the eggs into the potatoes.

  • Step 5

    BAKE, covered with foil, 15 minutes.

  • Step 6

    REMOVE from oven. Sprinkle with cheese; return to oven.

  • Step 7

    BAKE an additional 15 minutes or until cheese is melted and eggs are set. Increase heat to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated salsa.

Serving size
(1/8)

  • Calories 400
  • Calories from Fat250g
  • Total Fat 29g
  • Saturated Fat 3g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 6g
  • Cholesterol 380mg
  • Sodium 1570mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 29g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet