1/2 c. sliced onion
1/2 c. sliced red or green pepper
1 tbsp. vegetable oil
1 (16 oz.) can whole sliced potatoes, drained
1 (7 oz.) can whole kernel corn, drained
1/8 tsp. dried thyme leaves
4 eggs, beaten
1/8 tsp. black pepper

Saute onion and red or green pepper in oil in large skillet for 2 minutes. Add potatoes, corn and thyme. Cook over medium heat until potatoes are golden brown (about 5 minutes). Move potato mixture to one side of skillet; add eggs to skillet. When eggs are almost cooked, gently stir into potato mixture. Season with pepper. 4 servings.