I love a good, hearty breakfast...i decided that I need to start making breakfast for dinner more often!

Denver Eggs and Potatoes

adapted from Rachael Ray

2 tbsp olive oil

3-4 potatoes, thinly sliced

salt and pepper

3 tbsp butter

12 eggs

3 tbsp milk

2 tsp hot sauce

1 large bell pepper, diced

1-2 cups cubed ham

6 scallions, thinly sliced

Preheat oven to 400*. In a large skillet, heat olive oil over med heat. Add the potatoes in a thin layer and season with lots of salt and pepper. Cook until crisp-brown, 8-10 minutes. Flip and cook until crisp on the other side.

In another skillet (that is oven proof), melt the butter over med heat. In a bowl beat the eggs, milk and hot sauce. Add the bell pepper and ham and cook about 5 minutes. Add the scallions and heat through, then add the beaten eggs; season with salt and pepper. Cook until the bottom of the eggs are set, then transfer to the oven to cook through, 10-12 minutes.

Pile the potatoes on the cooked eggs and serve.

Serves 4-6