Ingredients
1
tablespoon butter
1
cup diced onion
1
cup diced red bell pepper
1 1/2
cups water
2
tablespoons vegetable oil
1
box (7 oz) Betty Crocker™ Ham and Cheddar Potato Scrambles Kit
8
oz diced cooked ham
3
eggs, beaten
2
teaspoons chopped fresh chives, if desired
Preparation
In 10-inch nonstick skillet, melt butter over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring frequently, until softened.
Add water, oil, potatoes and seasoning (from kit) to vegetables in skillet; stir well. Heat to boiling, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
Increase heat to medium-high. Stir diced ham into potato mixture; cook uncovered 3 to 5 minutes, stirring occasionally, until liquid is absorbed, and ham is heated through.
Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with chives.
