Breakfast Hash Pita
A delectable classic that is oh so inviting!
Place potatoes in saucepan and cover with water; heat to boiling.
Cook until fork-tender, 5 to 8 minutes. Drain well.
In large nonstick skillet over medium-high heat, in hot oil, cook onion, red and green pepper until vegetables are lightly browned, about 3 minutes.
Stir in ham and potatoes; cook 5 minutes longer, stirring occasionally.
Into mixture in skillet, stir in eggs; scramble eggs until of desired doneness, stirring constantly.
Add salt and pepper to taste.
To serve, cut Toufayan Pita crosswise in half. Fill each half with hash mixture.
Ingredients
Directions
Place potatoes in saucepan and cover with water; heat to boiling.
Cook until fork-tender, 5 to 8 minutes. Drain well.
In large nonstick skillet over medium-high heat, in hot oil, cook onion, red and green pepper until vegetables are lightly browned, about 3 minutes.
Stir in ham and potatoes; cook 5 minutes longer, stirring occasionally.
Into mixture in skillet, stir in eggs; scramble eggs until of desired doneness, stirring constantly.
Add salt and pepper to taste.
To serve, cut Toufayan Pita crosswise in half. Fill each half with hash mixture.
