½ tsp. coarse salt
3 Tablespoons water
1 Tablespoon olive oil
1 1/2 cups refrigerated hash-browned potatoes
1 small fresh zucchini, sliced thin
1 slice green pepper (sliced crosswise to resemble a shamrock) and a bit for the stem – set aside
½ cup chopped green pepper
½ cup chopped or shredded deli corned beef
DirectionsBeat eggs with salt and water.
Heat oil in a large nonstick skillet over medium heat.
Cook potatoes, zucchini, chopped pepper, and corned beef about minutes until hot and veggies begin to wilt, turning frequently.
Pour eggs in pan over everything.
As it begins to set, very gently move everything around until eggs are set, but still moist.
Garnish with pepper slice in center.
Serve with a cabbage slaw.
Makes 4 servings