CRISPY POTATO FRITTERS

In a medium bowl, combine 4 eggs, beaten; 2 cups shredded leftover potatoes or frozen hash browns (thawed); 3 scallions thinly sliced and 2 oz. ham (sliced into thin strips).

Heat 2 Tbsp olive oil in a large skillet. Place spoonfuls of the mixture in the skillet and cook until golden brown (about 3 minutes per side). Serve as a side dish with omelets or a green salad.