Garbage” From Cindy’S Diner
Description
This classic diner-style skillet dish brings together the best of breakfast into one satisfying pan. Crispy frozen hash browns form a golden base, cooked slowly with sweet onions and savory ham until tender. The addition of beaten eggs creates a moist, glossy layer that binds the ingredients without making them heavy. Topped with melted cheddar or American cheese, this meal offers a comforting blend of textures and flavors. It is perfect for a lazy weekend brunch or a quick weeknight dinner when you want something substantial yet simple. The recipe uses pantry staples and frozen convenience items to deliver a hot, home-style meal in under thirty minutes.Ingredients
Directions
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Heat the cooking oil in a large skillet over medium-low heat.
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Add the frozen hash browns, chopped onions, and ham to the skillet.
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Cook, stirring occasionally, for about 8 minutes until the potatoes are tender and lightly browned.
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In a small bowl, combine the beaten eggs with half of the shredded cheese.
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Pour the egg mixture evenly over the potato and ham mixture in the skillet.
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Cook without stirring until the eggs are set but still glossy and moist, about 3-4 minutes.
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Top with the remaining shredded cheese.
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Transfer to a serving plate or serve directly from the skillet.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 320mg107%
- Sodium 650mg28%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is often called "Garbage" or "Trash" because it uses up leftover ingredients like ham and cheese. Feel free to use bacon instead of ham, or add diced bell peppers for extra flavor.
For a crispier bottom, spread the hash browns out in an even layer and let them cook undisturbed for the first few minutes before adding the onions and ham.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to prevent the eggs from drying out.
If you prefer runny eggs, reduce the final cooking time slightly. If you like fully set eggs, cover the skillet with a lid for the last minute of cooking.
