cups (16 ounces)
frozen cubed or shredded hash brown potatoes
FRANK'S RedHot® Cayenne Pepper Sauce
1BEAT eggs, 1/2 cup Crispy Fried Onions, salt and pepper in large bowl; set aside.
2HEAT oil until very hot in a 10-inch nonstick skillet. Sauté potatoes for about 7 minutes or until browned, stirring often. Stir egg mixture into potatoes. Cook, uncovered, over low heat for 15 minutes until eggs are almost set. Do not stir.
3SPRINKLE eggs with remaining 1 cup Crispy Fried Onions. Cover and cook for 8 minutes until eggs are fully set. Cut into wedges and serve with salsa and splash on Frank's RedHot Sauce to taste.
Nutrition information coming soon.
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