Loaded Hashbrowns

I am a breakfast person....in fact, I'm good with breakfast foods anytime of the day!  Here's a quick and simple one for you to try...  Remember, it's ok to get creative - substitute, add, make it yours!  The quantities below made enough for 3 of us (that's Crow quantities - not based on nutritional standard quantities).

Loaded Hashbrowns
2 cups of frozen hashbrowns
3 eggs
3 slices ham lunch meat (a tad bit thicker than your standard lunch meat slice)
1/2 cup shredded cheddar cheese
1/4 cup shredded pepper jack cheese
2 Tbl oil - I used grapeseed oil, but you can use butter or olive oil too
Salt/Pepper to taste

Toppings:
Salsa
Diced tomatoes
Guacamole
Diced Avocado

1.  Heat 1 Tbl of oil in skillet.  Add hashbrowns and cook until golden brown.

 2.  Dice up ham (or you could use leftover bacon or sausage).

 3.   Add last tablespoon of oil.  Scramble your eggs in a separate bowl, add to skillet along with ham.  Stir while eggs are cooking.  Once eggs are to soft scrambled consistency add half of the cheddar cheese and stir to combine.  Then top with remaining cheddar and pepper jack cheese.  Let it sit for about 1-2 minutes.  Turn heat off and sit for additional minute.

 4.  Serve up and add any additional toppings.

ENJOY!!