4 c. frozen O'Brien hash brown potatoes
2 c. ham, cooked & cubed
1/4 t. salt
3 T. oil
2 c. broccoli florets
In a bowl, combine potatoes, ham and salt. In a large non-stick skillet, heat oil over medium-high heat. Add potato mixture and flatten with a spatula. Cover and cook for 3 minutes. Sprinkle with broccoli. Cover and cook 8-10 minutes longer or until potatoes are tender and lightly browned. stirring occasionally.
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Tips: My family enjoyed the flavor of this new dish and I enjoyed the simplicity. If you have a picky eater, they'll probably eat around the onions and peppers in the O'Brien potatoes but at least they're still left with ham and potatoes for dinner. If you want to add more flavor (and a little more work) to the meal, just add extra fresh onion and green & red bell pepper while the potatoes are cooking. You can use fresh or frozen broccoli for this recipe. If you choose to use frozen broccoli, thaw it briefly in the microwave before you put it in the skillet. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.
Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes
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