Breakfast for Dinner is pretty normal around our house and this combo hits just right. Steps -8’ Non Stick Skillet, Medium heat or a little lower, add 1 T Butter and melt -Add 2 Cups of frozen shredded hashbrowns, even em out and walk away for 20 minutes -Drizzle w Olive Oil and pinch of salt, flip em -Flipping them is easy….just give it a shake and make sure the potatoes are loose, lil flip of the wrist and land em back in the pan! -Add more butter around the edges. -15 more minutes, walk away. -Remove from pan and drop on plate -Add a touch of olive oil to pan and fry 3 eggs. I usually cook them 4-5 minutes and never flip. Season as you wish, I used Traeger Breakfast Rub, it is outstanding -Serve Eggs right on top of Hashbrowns -Top with whatever you like at this point! -Last night we topped with 2 pieces of chopped up bacon, cheddar cheese, 1/2 of an avocado sliced, big portion of fire roasted green chile and one of my favorite hot sauces Yellow Bird Jalapeño. -After my first bite...