Ingredients

• 1 Tbsp. oil
• 2 cups frozen shredded hash browns
• 6 eggs
• 10 slices OSCAR MAYER Bacon, crisply cooked, crumbled
• 1/3 cup green onion slices
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 cup shredded sharp cheddar cheese
• 1 medium tomato, chopped (about 1/2 cup)

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Instructions

1. HEAT oil in medium nonstick skillet on medium-high heat. Add potatoes; cook 8 to 10 minutes or until browned, stirring occasionally. Spread potatoes to evenly cover bottom of skillet.
2. BEAT eggs, bacon, onions, salt and pepper with wire whisk until well blended; pour evenly over potatoes. Reduce heat to medium-low; cover.
3. COOK 10 minutes or until center is set; sprinkle with cheese and tomatoes. Cut into 6 wedges to serve.