Denver-Style Hash Brown Skillet

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.