1/4 c. butter
2 c. raw, cubed potatoes or frozen hash browns
1/4 c. chopped onions
1 c. cubed ham
1/4 c. parsley
6 eggs, slightly beaten
3/4 tsp. salt
1/2 c. cheese
2 tbsp. cream or milk

In non-stick skillet, cook potatoes in butter; stir until brown, about 20 minutes. Add ham and onions; cook. Add parsley. Beat eggs, salt and pepper, cream until blended. Pour eggs over potatoes and ham. Do not stir. Lift up from bottom with spatula. Tip skillet so eggs run from middle to side. Cook until soft. Put cheese on and cover with lid until melted. Cut and serve.