RECIPES THAT HAVE A UNIVERSAL APPEAL TO EVERYONE, YOUNG AND OLD ALIKE, RICH AND POOR, SHORT AND TALL, OPTIMIST OR PESSIMIST. Here is a breakfast fit for a king or just anybody who likes to eat something somewhat special but not that hard to make. The nice thing about this dish is that it works for any meal, not just breakfast. If you need something fast for dinner that you can make in a flash and will satisfy hungry appetites with very little fuss, then keep this in mind. It works for just about everybody and it's fun to make, besides. It's fairly low-budget and you can also be creative and substitute just about anything you want in place of what I have here. The beauty of this recipe is that it's pretty hard to ruin it. You would either have to burn everything or use really bad ingredients for it not to turn out. In other words, it's almost fool-proof and that is definitely a plus. Add to this the fact that it's a whole lot better than a bowl of cold cereal or some dry old toast for breakfast and you have a winner! I'll take you through it step by step so you can see exactly how it's done. Don't be intimidated thinking it's too much work--it's really not. This is just to give you the big picture so you can see how easy it really is.
1. You start with grating a medium-size potato into a collander. Then you rinse it with warm water and push all the water through the collander.
2. After that you put the grated potato on a clean towel and let it drain.
3. In the meantime you chop up 1/2 onion white and 1/4 red pepper. (Again, you can use whatever ingredients you want. Mushrooms would be good, as well.)
4. Also chop up 1 slice of breakfast ham, skin removed, into small pieces.
5. Heat 1 T. oil in a large skillet.
6. Now take the towel and twist all of the moisture out of the potatoes. This is important so they will fry up quickly without all the starch sticking to the potatoes.
7. In a small bowl scramble 3 eggs and set aside.
8. In a smaller skillet heat another 1 T. of oil. 
9. Fry the onion and pepper in the small skillet until it's translucent.
10. In the larger skillet fry the potatoes until they are golden brown, trying often.
11. Now add the vegetables to the potatoes.
12. Season with Lawry's seasoning salt, about 1/2 tsp.
13. In the smaller skillet, scramble the eggs. Add the chopped ham.
14. Turn the potatoes out onto a large plate.
15. Top with the scrambled eggs and ham. Then sprinkle 1/4 C. grated cheese over the top. Serve immediately. This dish must be eaten while it's hot. If you want, you can melt the cheese under a broiler before serving. Serves 1-2. Enjoy! 
