SCRAMBLED EGGS O’BRIEN
½ bag of hash brown potatoes w/onion and pepper mix
2 Tbs. vegetable oil
6 eggs (beaten w/splash of milk)
Salt & Pepper
1 cup Colby & Cheddar cheese blend
Preheat skillet. Add one Tbsp. of vegetable oil. Add thawed hash brown mixture and cook until softened through. While hash browns are cooking, beat eggs with a splash of milk and salt & pepper. Once hash brown potatoes are cooked, remove from skillet. Add a little more vegetable oil and eggs. Cook until eggs are almost done, then add hash brown mixture back in to skillet and cook until eggs are done. Sprinkle with the cheese mixture and stir to combine.