Ingredients
1 tablespoon olive oil1 medium Yukon Gold potato, peeled and sliced1 small onion, thinly sliced12 large eggs1 teaspoon hot pepper sauce1/2 teaspoon salt1/4 teaspoon pepper1/2 pound deli ham, chopped1/2 cup chopped sweet green pepper1 cup shredded cheddar cheese, divided
Preparation
Layer two 24-in. pieces of aluminum foil; starting with a long side, fold foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add 1 cup water to slow cooker; set foil rack in water.
In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Place dish on foil rack.
Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.
