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Egg Scramble

1 12 cups potatoes, diced & peeled
12 cup sweet red pepper, chopped
12 cup onion, chopped
2 teaspoons vegetable oil, divided
2 cups cooked ham, cubed
16 eggs
23 cup sour cream
12 cup milk
1 teaspoon onion salt
12 teaspoon garlic salt
14 teaspoon pepper
2 cups cheddar cheese, shredded and divided


Place potatoes in a small saucepan and cover with water. Bring to a boil, Reduce heat; cover and simmer for 10-15 minutes or until tender, Drain. In large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes, saute 2-3 minutes longer. Meanwhile, in a blender, combine eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup of cheese. Repeat with remaining ingredients.

Source: www.food.com