Breakfast Tacos



3 tablespoons Corn Oil
1 pound (about 6 cups) frozen country style shredded potatoes
2 cups frozen fajita style peppers and onions
2 tablespoons Taco Seasoning
6 eggs
1 -1/2 cups shredded cheddar cheese
8 tortillas
Salsa and sour cream, as desired

1.Heat oil in large skillet over medium heat and add potatoes and peppers and onions. Sprinkle with Taco Seasoning. Cook for 5 to 6 minutes or until bottom layer of potatoes are browned. Turn potatoes and cook additional 5 to 6 minutes.
2. Beat eggs in large bowl until well mixed. Push potatoes to side of skillet. Add eggs. Cook for 5 to 6 minutes, stirring occasionally until eggs are no longer wet. Lightly toss with potatoes. Sprinkle with cheese and remove from heat. Portion eggs into tortillas and top with salsa and sour cream as desired

Yield: 6-8 servings

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