1/2 pound cooked ham cut into 1/2 cubs
1 tablespoon vegetable oil
2 cups frozen hash brown potatoes with pepper and onion thawed
4 eggs beaten
1/3 cup ranch dressing
1/4 cup milk
salsa
dried oregano to taste

1. Heat the oven to 375 degrees F.

2. Heat the oil in a large oven proof skillet over medium 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, pepper and oregano. 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. Bake 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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