1.Preheat the oven to 400?. In a large nonstick skillet, heat the EVOO, 2 turns of the pan, and the garlic over medium heat for a minute or so, then discard the garlic. Add the potatoes in a thin layer and season with lots of salt and pepper. Cook until crispy-brown, 8 to 10 minutes. Flip and cook until the other side is crisp, 6 to 7 minutes.
2.In another large nonstick skillet, melt the butter over medium heat. In a bowl, beat the eggs, milk and hot sauce. Add the mushrooms to the skillet and cook until just softened, about 5 minutes. Add the bell pepper and ham and cook for 4 minutes. Add the scallions and heat through, then add the beaten eggs; season with salt and pepper. Cook until the bottom of the eggs set, then transfer to the oven and cook through, 10 to 12 minutes.
3.Pile the potatoes on 4 slices of toast and top each with one quarter of the omelet. Cover with the remaining toasts, then cut the sammies corner to corner.
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|Serving Size: 1 Serving (1344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 816 (54%)|
|Amt Per Serving||% DV|
|Total Fat 90.7g||121 %|
|Saturated Fat 29.8g||149 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 3195.6mg||983 %|
|Sodium 1196.4mg||41 %|
|Potassium 2848.1mg||75 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 62.3g|
|Protein 104.8g||150 %|
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Calories per serving: 1507
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