Ham And Ranch Potato Fritatta



  • 1/2 pound ham (cut into 1/2 inch cubes)
  • 1 tablespoon vegetable oil
  • 2 cups hashbrown potatoes (frozen, with peppers and onion, thawed)
  • 4 eggs (beaten)
  • 1/3 cup ranch dressing
  • 1/4 cup milk
  • salsa


  1. Heat the oven to 375 degrees F.
  2. Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
  3. Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve.
  4. Serve with salsa.
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