Ham, Egg and Potato Skillet 1 tablespoon cooking oil 3 cups refrigerated shredded hash brown potatoes     with peppers and spices 1 1/2 cups diced cooked ham 6 beaten eggs 1/3 cup water 3/4 cup Kraft Shredded Mexican Style Cheese Coat large nonstick skillet with oil; heat over medium heat. Spread potatoes evenly in bottom of skillet. Cover and cook 6 to 8 minutes or until potatoes are tender, stirring once. Stir in ham. In medium bowl combine eggs and water; pour over ham and potato mixture. Cook, uncovered, just until eggs are set, turning mixture occasionally with a wide spatula. Sprinkle with cheese. Serves 4. Per serving: 470 Calories, 28g Fat, 10g Saturated Fat, 40mg Cholesterol, 990mg Sodium, 34g Carbohydrates, 23g Protein, 2g 10 WW points Source: The Sentinel