Well, I spent last week furiously working on finishing my college kid's cookbook. There's nothing like a kid getting ready to leave for college 2 weeks early to light a fire under one's butt. I tried this on one of my college sons and his father, and it received 2 thumbs up. It takes a few minutes to cook, but I wasn't doing anything that morning, anyway!
2 tbsp butter
2 tbsp minced onion
1 small potato, washed and shredded
1/8 tsp salt
1 tbsp milk
1/4 cup diced cooked ham
Melt the butter in a skillet. Add the potato, salt, ham and onion and cook about 5 minutes, until the potato is tender, stirring occasionally. Beat together the eggs and milk, then pour them on top of the potato mixture. Let it cook for a minute or 2, then stir to turn and cook the remainder of the eggs. This serves one (remember, it's from my college kid cookbook). I might like this with tomato added, but, while I have (as of Sunday) 84 tomatoes growing, I have none that are ready to hop onto my plate. Sad day.
I printed out my cookbook for Jeff - the limited edition, pre-production copy #1 of 2. He insisted that it needed an author's biography, so I handwrote this:
Jeffrey's mother. I feed him.
Look at him.
Need I say more?"