1/3 c. butter
1 lg. onion, chopped (1 c. chopped)
2 c. finely chopped red pepper
1/2 tsp. Tabasco sauce
2 c. Idaho frozen southern style hash brown potatoes
1 can (6 1/2 or 7 oz.) tuna, drained, flaked
4 eggs

In large skillet melt butter; saute onions and pepper until crisp-tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna.

Make four wells in potato mixture; break one egg into each well. Cover. Cook 3 to 4 minutes or until eggs are set. Or top with poached eggs and garnish with fresh parsley. Yield: 4 servings.