2 – 2 1/2 lbs Potatoes or Sweet Potatoes, cooked and diced into small bite size pieces, I used leftover baked potatoes

Meat (choose one) – 1 – 2 cups 

• Ham
• Bacon
• Breakfast Sausage
• Italian Sausage
• Corned Beef
• Roast Beef
• Ground Turkey
• Ground Beef

Vegetables (choose 1 to 3) 

• onion (diced)
• red, green, or yellow peppers (diced)
• mushrooms (sliced)
• brocccoli (chopped)
• carrots (shredded)

Cheese (choose one) – 1/2 to 1 cup plus extra for topping as desired

• extra sharp cheddar (shredded)
• feta (crumbled)
• bleu cheese (crumbled)
• Swiss (shredded)
• pepper jack (shredded)
• Monteray jack (shredde)

Spices (combine in a small bowl your favorites)

• salt
• black pepper
• parsley
• Cayenne pepper
• oregano
• garlic

12 eggs – beaten well is a bowl

Olive Oil or butter, as needed to keep ingredients from sticking to pans

Directions:

1. In a large skillet melt butter over medium heat. Add potatoes and allow to fry until browned. Stir and continue to cook until potatoes are browned. Add butter or a bit of olive oil as needed to pan to keep from sticking.
2. In a second smaller skillet add olive oil or butter to warm over medium heat. Add vegetables to pan and stir until vegetables are tender. Remove pan from heat.
3. Remove vegetables from small skillet and set vegetables aside. Warm meat over medium heat until warmed through. Break into small pieces as needed. Remove pan from heat.
4. Once potatoes are well browned add a bit of oil or butter to the pan. Allow to warm over medium heat. Add eggs, cheese, vegetables, and meat to the pan. Stir well to scramble eggs and mix all ingredients.
5. Once eggs are cooked to your liking and all ingredients are warm remove from heat and serve hot with extra cheese, salt, and black pepper as desired.