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| 2 | tbsp | vegetable oil | 30 | mL |
| 3 | cups | frozen hash brown potatoes | 750 | mL |
| 1/2 | cup | chopped green or red pepper | 50 | mL |
| 1/3 | cup | onion relish | 75 | mL |
| 6 | eggs | 6 | ||
| 1/4 | cup | milk | 50 | mL |
| Salt and pepper, to taste | ||||
| 1 | cup | shredded Cheddar cheese | 250 | mL |
| 1 | tbsp | parsley | 15 | mL |
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| In large skillet, heat oil. Add hash browns and cook until heated through, stirring occasionally. Add green pepper and onion relish. Cover and cook on medium heat 10 minutes or until heated through and underside begins to brown. Beat together eggs, milk, salt and pepper. Stir in cheese and parsley. Pour evenly over hash browns; help mixture to seep through to skillet, using spatula. Cover and cook on low heat 8 to 10 minutes or until eggs are set and cheese is melted. Loosen edges and cut into wedges. |
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