• Heat vegetable oil in large nonstick skillet over medium heat. Add potatoes and cabbage; spread into an even layer. Cook 5 minutes. Stir well; spread evenly again. Cook 2 minutes longer. Remove from heat. With pancake turner, gently scrape loose from bottom of skillet. Stir in corned beef and cheese.

  • Beat eggs, milk, ketchup, salt and pepper in bowl. Pour over potatoes. Cover; cook over medium-low heat 7 minutes or until egg mixture is set.

  • Loosen around bottom and sides with pancake turner. Invert onto serving plate. Serve.

Nutrition Facts

440 calories; 22 g total fat; 267 mg cholesterol; 803 mg sodium. 23 g carbohydrates; 29 g protein;