Sunny Skillet Breakfast

3 c. firmly packed frozen hash browns
1 T. butter
2 T. vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, minced
Salt & pepper to taste
4 large eggs (or 6, if you like)

Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and saute for 3-5 minutes or until tender. Add garlic saute for another minute. Stir in frozen hash browns and add salt to taste; stir often for 10 minutes or until hash browns are golden and tender. Remove from heat. Make 4 (or 6 if using 6 eggs) indentations in the hash browns, using the back of a spoon. Break one egg into each indentation. Sprinkle eggs with salt and pepper. Bake at 350 degrees for 12-14 minutes or until eggs are set. Serve immediately.

From the kitchen of ... Mark & Shannon