Sunday Brunch Casserole

3 medium potatoes -- diced
Boiling salted water
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs -- lightly beaten
1 tsp. salt
1/4 tsp. ground black pepper
2 tbs. milk
1 tbs. chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese

Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done. Drain well.

Melt the butter in a large skillet with flameproof handle. Saute the onion in skillet until tender. Add the potatoes and ham and cook 3 minutes.

Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture. Cook over high heat, stirring with a fork until all mixture starts to coagulate. Cook until underside is browned.

Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

AUTHOR: Gale