1 Tablespoon cooking oil
3 cups refrigerated shredded hash brown potatoes with peppers and spices
1 1/2 cups diced cooked ham
6 large eggs, beaten
1/3 cup water
3/4 cup Kraft Shredded Mexican Style Cheese
Coat large nonstick skillet with oil; heat over medium heat.
Spread potatoes evenly in bottom of skillet.
Cover and cook 6 to 8 minutes or until potatoes are tender, stirring once.
Stir in ham.
In medium bowl combine eggs and water; pour over ham and potato mixture.
Cook, uncovered, just until eggs are set, turning mixture occasionally with a wide spatula.
Sprinkle with cheese.