Ingredients
6
eggs
1/3
cup milk
1/2
teaspoon salt
Dash black pepper
1/4
cup chopped roasted red bell peppers (from a jar)
2
tablespoons chopped fresh chives
2
tablespoons vegetable oil
3
cups frozen southern-style hash brown potatoes (from 32-oz bag)
Preparation
In medium bowl, beat eggs, milk, salt and black pepper with wire whisk until well blended. Stir in roasted peppers and chives; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 4 to 5 minutes, stirring frequently, until thawed.
Reduce heat to medium-low. Stir egg mixture; pour over potatoes in skillet. Cover; cook 8 to 10 minutes or until eggs are set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into 8 wedges to serve.
