1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 package (20 ounce size) refrigerated Southwestern-style hash browns 4 eggs, beaten 4 ounces American cheese, shredded 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup sour cream, if desired fresh cilantro leaves, if desired
Melt butter in 12" nonstick skillet until sizzling; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are softened (3-5 minutes).
Meanwhile, combine hash brown potatoes, eggs, cheese, salt, and pepper in large bowl. Add potato mixture to vegetables; mix lightly.
Cover; cook over medium-low heat until mixture is set and eggs are cooked (15-20 minutes). Invert onto serving plate. Cut into wedges. Serve with sour cream and cilantro if desired.