Let's Make a Mess

What my mess looks like during scrambling

From the small Pennsylvania Dutch town I live in, we have a little tradition called "the mess".  In other towns it may be considered a country scramble, or another name, but I have always liked calling it a mess.  This dish is perfect for your breakfast-at-dinner cravings, and only took me 20 minutes to make.  Also, the main appeal I have with this dish is that you can add ANYTHING to it.  Here's how I made it.

Ingredients:
2 potatoes
4 slices of ham
1 block of cheddar cheese
8 eggs
1/4 cup of milk
Butter/oil

(You can also add peppers, a different type of meat, etc.)

Directions:

1.  Peel and dice your potatoes.  If you cut them smaller, they will boil faster.  Some people like to grate their potatoes as well, so they are more like hashbrowns.  Boil your potatoes for about 8-10 minutes until soft enough to put a fork easily through them.
2.  While your potatoes are boiling, cut up your ham into small pieces and start to saute it in a big skillet.  Break your eggs and add the milk, with a little salt and pepper and whisk as if you are making scrambled eggs.  Dice your peppers or other ingredients you plan to add.
3.  When the potatoes are finished, strain them and toss them into the skillet with your butter or oil and begin to brown them to your liking.  At this point you can also add your diced peppers.
4.  When the potatoes reach the level of brown you like, pour the scrambled eggs over top and sprinkle your cheese.  I like to let the bottom cook for a fair bit before flipping it over and cooking the other side like an omelet.  The less you mess with your eggs the fluffier they will be.
5.  When both sides are relatively cooked, break the eggs up and make sure that your ingredients are mixed evenly.  You want your eggs to look like they are scrambled (or else it would be considered a frittata.)

Voila, you have a nice mess that will feed 2 hungry men.  Enjoy!