Buffalo Bacon & Egg Breakfast Hash

Ingredients

• 6 slices bacon
• 1 package (28 ounces) frozen potatoes O'Brien, (about 7 cups)
• 4 teaspoon Frank's RedHot® Buffalo Seasoning Blend, divided
• 3/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 6 eggs
• 1/2 cup shredded Cheddar cheese

directions

1. COOK bacon in large nonstick skillet on medium-high heat until crisp. Transfer bacon to paper towel-lined plate. Remove all but 2 tablespoons bacon drippings from skillet.
2. ADD potatoes O’Brien, 3 teaspoons of the Buffalo Seasoning, salt and pepper to skillet. Cook and stir 2 minutes. Reduce heat to medium-low; cover. Cook 15 minutes or until potatoes are browned and heated through. Return bacon to skillet; stir into potato mixture.
3. MAKE 6 indentations with back of wooden spoon in potato mixture. Break one egg into each indentation. Cover; cook on low until eggs are completely set, 6 to 8 minutes. Sprinkle with remaining Buffalo Seasoning and cheese. Replace cover and remove from heat. Let stand until cheese is melty.