1 tbsp olive oil
1 small potato
3 tbsp water
1 cup chopped cooked ham, chicken or turkey
- Heat oil in frying pan over medium-high heat. Add potato slices and stir-fry until lightly golden. Add water and simmer for 2–3 minutes, until potatoes absorb liquid.
- Stir in salsa and ham. Stir often for about 3—5 minutes, until heated through.
- Meanwhile, stir eggs with dip mix. Pour into warm potato mixture and stir for 2—3 minutes, until eggs are scrambled.