INGREDIENTS
3/4 lb bacon, cut into 1-inch pieces
3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
3 eggs
1 can (4.5 oz) Old El Paso® green chiles, drained
3/4 cup shredded Cheddar cheese (3 oz)
1 medium tomato, chopped
DIRECTIONS
1. In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
2. Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
3. In small bowl, beat eggs and chiles with fork or wire whisk. Pour egg mixture evenly over potatoes. Reduce heat to low, cover and cook 8 to 10 minutes or until eggs are firm. Sprinkle with cheese and tomato; cover and cook 2 to 4 minutes or until cheese is melted.