Servings: 6 servings
Prep Time: 5
Cook Time: 30
8 large eggs, beaten
1 1/2 cups FRENCH'S® Original or Cheddar French Fried Onions, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3 cups (16 ounces) frozen cubed or shredded hash brown potatoes
FRANK'S® REDHOT® Cayenne Pepper SauceDIRECTIONS:
Beat eggs, 1/2 cup French Fried Onions, salt and pepper in large bowl; set aside.
Heat 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.
Sprinkle eggs with remaining 1 cup French 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.