Preparation

• 1 Drain the thawed potatoes on a paper-towel-lined cookie sheet; set aside2 Coat a large, nonstick skillet with plenty of cooking spray and warm skillet over medium heat until hot. Cook the eggs (or egg whites) until just cooked (but not overcooked), about 1 - 2 minutes.3 Flip skillet over on a clean cutting board, releasing cooked eggs. Cool eggs slightly and then cut into thin strips, approximately 1/4-inch wide by 3-inches long; set aside. 4 Spray skillet again well, and cook the potatoes over medium heat until golden, about 8 - 10 minutes, turning occasionally. 5 Using a spatula, push the potatoes to one side of the skillet. Add the onions to the cleared portion of the skillet and cook them about 3 minutes. 6 Push onions to the side with the potatoes and add the peppers; cook another 2 minutes, then stir cooked peppers, onions and potatoes together. 7 Add egg strips and cook briefly to reheat 8  Serve mixture immediately, with fresh fruit salsa 9 Combine all ingredients in a small mixing bowl. Serve alongside Crispy Southwest Home Fries.
• Source: Idaho Potato Commission