Family Tested & Approved
refrigerated or frozen shredded potatoes, thawed if frozen
In a 10-inch nonstick skillet over medium-high heat, heat oil. Add potatoes, onion, salt, and pepper and cook 10 to 15 minutes, or until golden brown, stirring occasionally.
Pour eggs over potatoes, cover, and cook 10 to 12 more minutes, or until eggs are set. Cut into wedges and serve.
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