1 1/2 cups frozen Southern-style hash brown potatoes (such as Ore-Ida)
1/2 cup chopped green onion
1/3 cup diced Canadian bacon (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon hot sauce (such as Tabasco)
1/8 teaspoon black pepper
6 large eggs
1/4 cup (1 ounce) shredded smoked cheddar or smoked mozzarella cheese
2 tablespoons chopped green onions
Green onion strips (optional)
Preheat oven to 425.
Heat a 10-inch nonstick skillet over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels. Combine salt, hot sauce, pepper, and eggs in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.
Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.Wrap handle of pan with foil. Bake 3 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.
--Adapted from Cooking Light magazine