This hearty egg dish is sure to please.  You can make substitutions for the red peppers, tomatoes and cheese.  Try sautéed mushrooms, peppers, and ham.

5 medium red bliss potatoes, shredded

3 Tablespoons Onion - Diced

1 Tablespoon Olive Oil

1 Tablespoon Butter

10 Eggs

1/4 cup diced roasted red peppers

1/2 cup shredded mexican cheese blend or your favorite cheese.

10 cherry tomatoes, cut in 1/2

• Soak the shredded potatoes in water for 5 minutes to remove some of the starch. squeeze dry in a paper towel to release water.
• Saute the potatoes and onions in large skillet with olive oil & butter, stirring often until brown, about 20 minutes\
• In a large bowl, beat the eggs until well blended.
• Flatten the cooked potatoes on the bottom of the skillet
• Pour the eggs over the potatoes and add the red peppers and tomatoes and your favorite cheese
• Cook on top of the stove for about 5 minutes until it starts to set.
• Finish cooking the eggs under the broiler for about 8 minutes  or until the eggs are set.