Potato and Prosciutto (or Mushroom) Scramble

• In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat.
• Add the potatoes (and mushrooms if you are using them) and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes.
• Add the prosciutto and cook it with the potatoes, stirring occasionally, until it starts to get crispy, about 5 minutes.
• Reduce the heat to medium to medium-low, add the beaten eggs, salt, and pepper and fold them with a spatula, clearing the sides and bottom until they are just firm, 2 – 3 minutes. Smooth the top with the spatula, remove them from the heat, and serve them immediately.

Slow Cooker Directions

• Omit the oil. Combine all ingredients in the slow cooker, mixing well to evenly distribute the potato and prosciutto. Cook on low for 3 – 4 hours until the eggs are set. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)