Ingredients
3
tablespoons vegetable oil
1
medium onion, chopped (1 cup)
1
tablespoon chili powder
3/4
teaspoon salt
6
cups frozen shredded hash brown potatoes (from 30-oz bag)
4
eggs
1
cup salsa
1
cup shredded Cheddar cheese (4 oz)
Sour cream
Sliced avocado
Chopped red onion
Cilantro leaves
Salsa
Preparation
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir 1 minute.
Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook 8 to 10 minutes or until bottom starts to brown. Using spatula, working in sections, turn hash browns over so browned side is on top. Use large spoon or spatula to make four indentations in hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.
Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.
Serve with remaining ingredients.
