1 Tbsp. oil
2 cups frozen shredded hash browns
10 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/3 cup green onion slices
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup shredded sharp cheddar cheese
1 medium tomato, chopped (about 1/2 cup)
HEAT oil in medium nonstick skillet on medium-high heat. Add potatoes; cook 8 to 10 minutes or until browned, stirring occasionally. Spread potatoes to evenly cover bottom of skillet.
BEAT eggs, bacon, onions, salt and pepper with wire whisk until well blended; pour evenly over potatoes. Reduce heat to medium-low; cover.
COOK 10 minutes or until center is set; sprinkle with cheese and tomatoes. Cut into 6 wedges to serve.
Shortcut To easily cut bacon into pieces before cooking, stack bacon slices on top of each other. Cut using clean kitchen scissors. Special Extra Garnish with additional green onion slices just before serving.
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