Potato Skillet

1/2 lb. sliced cooked ham
2 Tablespoons vegetable oil
5 cups frozen O'Brien Potatoes
8 Large Chino Valley fresh eggs
1/4 cup canned, diced green chiles, (if you like it a little hotter)

In a large non-stick skillet over high heat, saute ham lightly. Remove and set aside. Add 2 Tablespoons oil and O'Brien potatoes and saute in two batches, until lightly browned, about 15 minutes. Reduce heat to medium. Push potatoes to one side. Break eggs into small bowl with chiles, (if desired) and mix lightly. Add to skillet and cook, stirring until eggs are in soft curds. Increase heat to high; add ham, and mix all ingredients together until heated through.

Makes 6 servings