Tae-Toe Hash-Egg Scramble - cooking recipe

Ingredients

2 c. hash brown potatoes
3 Tbsp. vegetable oil
2 Tbsp. olive oil
1 c. chopped green onion
1/2 small green pepper
1 small tomato, chopped
2 Tbsp. margarine
5 eggs with 1 Tbsp. water
salt and pepper
garlic powder

Preparation

In 10
to
12-inch
nonstick skillet, put the vegetable oil, olive oil
and
hash
brown potatoes.
Cook about 15 minutes, covered,
stirring occasionally.
Add onion, bell pepper and tomato;
saute until done.
Add margarine, scrambled eggs, salt, pepper
and
garlic
powder.
Cook
until
eggs are set. With plastic egg
turner,
cut
into 4 sections, turn over and cook until done and sprinkle with cheese (optional).