cups (16 ounces) frozen cubed or shredded hash brown potatoes
1-1/2
cups French's® French Fried Onions
Salsa
Frank’s® RedHot® Original Cayenne Pepper Sauce
Prep Time
5 minutes
Cook Time
30 minutes
1. Beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; set aside.
2. Heat 2 tablespoons oil until very hot in 10-inch nonstick oven-safe skillet over medium-high heat. Sauté potatoes about 7 minutes or until browned, stirring often.
3. Stir 1/2 cup French Fried Onions and beaten eggs into potato mixture. Cook, uncovered, over low heat 15 minutes or until eggs are almost set. Do not stir. Sprinkle eggs with remaining 1 cup onions. Cover and cook 8 minutes or until eggs are fully set. Cut into wedges and serve with salsa. Splash on Frank's RedHot Sauce to taste.
Spanish Omelet
