1 (2 lb.) bag frozen hash browns
4 eggs
1/4 c. chopped onion
Italian salad dressing (1/4 c.)
Miracle Whip or mayonnaise

Cover eggs with water; bring to boil. Turn off heat. Cover; let stand 15 minutes. Cool in cold water. Place frozen potatoes in large saucepan. Cover with boiling water. Cook until just tender. Drain and gently toss with Italian dressing. Add onion and warm chopped eggs to potatoes while potatoes are hot. Toss gently with about 3 large tablespoons of Miracle Whip. Chill and serve.