6 slices bacon
2 c. frozen hash browns
1/4 c. chopped onion
1/4 c. chopped green pepper
1 c. shredded sharp cheese
4 lg. eggs, slightly beaten
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. parsley
1/2 tsp. chili powder

Cooked chorizo or diced ham may be used in place of bacon and a small can of chopped green chili may be used in place of green pepper.

In 12-14 inch skillet, cook bacon until crisp. Remove from skillet. Pour off drippings returning 6 tablespoons to skillet. Mix potatoes, onion and peppers and place in heated skillet, spreading out over entire pan. Cook over medium until underside is crisp and brown. Do not turn.

Add to slightly beaten eggs, milk and seasonings, beat until frothy. Pour over potato mixture. Crumble bacon over top of the whole thing and then top with shredded cheese. Cover, cook over low heat until eggs are done. Gently loosen from sides and bottom of skillet, serve at once. 4 generous servings.