Spinach souffle brunch potatoes-
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (12 ounces) frozen spinach souffl |
| 6 | ounces | Cooked ham, diced |
| 3 | Fresh Idaho potatoes, baked | |
| ½ | teaspoon | Salt (optional) |
| 2 | tablespoons | Butter or margarine (optional) |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
Remove souffl from foil packaging; place in shallow microwave safe baking dish. Cook on Medium 4 to 5 minutes or until souffl can be broken up, rotating dish once. Stir in ham. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until heated through, stirring once. Meanwhile, cut potatoes in half lengthwise. Fluff each half with fork; season with salt. Top with spinach mixture and cheese.
Makes 3 servings. From the files of Al Rice, North Pole Alaska. Feb 1994