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1 20 oz. pkg frozen hash browns
5 strips bacon
1-1/3 cups shredded Cheddar cheese, divided
1 cup chopped bell pepper
1/2 cup chopped onion
1/4 cup milk
6 eggs
1/3 cup sour cream
1/3 cup salsa, warmed
In large non-stick skillet, prepare hash browns according to package directions. After turning once, sprinkle 2/3 cup cheese over potatoes. Transfer to a platter; keep warm.
Fry bacon until slightly crisp. Remove from skillet; drain on paper towels; crumble into bite sized pieces. Reserve.
Saute green pepper and onions slightly just until tender.
In bowl, beat together eggs and milk. Add bacon, sauteed peppers and onion, and remaining 2/3 cup cheese. Mix well. Pour egg mixture into skillet. Cook over medium heat, stirring occasionally, 5 minutes, or until eggs are set but still moist. Spoon egg mixture over center of hash browns. Serve with sour cream and salsa.
Serves 6 to 8.
*Note: You can substitute 1-1/4 cups chopped cooked ham for the bacon.
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