8 large eggs, beaten
1 1/2 cups FRENCH'S® Crispy Fried Onions or Crispy Fried Onions White Cheddar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. Olive oil
3 cups (16 ounces) frozen cubed or shredded hash brown potatoes
1 FRANK'S RedHot® Cayenne Pepper Sauce
BEAT eggs, 1/2 cup Crispy Fried Onions, salt and pepper in large bowl; set aside.
HEAT oil until very hot in a 10-inch nonstick skillet. Sauté potatoes for about 7 minutes or until browned, stirring often. Stir egg mixture into potatoes. Cook, uncovered, over low heat for 15 minutes until eggs are almost set. Do not stir.
SPRINKLE eggs with remaining 1 cup Crispy Fried Onions. Cover and cook for 8 minutes until eggs are fully set. Cut into wedges and serve with salsa and splash on Frank's RedHot Sauce to taste.