Tae-Toe Hash-Egg Scramble

Directions

1. 1
   In 10
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   to
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   12-inch
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   nonstick skillet, put the vegetable oil, olive oil
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   and
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   hash
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   brown potatoes.
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   Cook about 15 minutes, covered,
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   stirring occasionally.
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    Add onion, bell pepper and tomato;
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    saute until done.
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    Add margarine, scrambled eggs, salt, pepper
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    and
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    garlic
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    powder.
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    Cook
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    until
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    eggs are set. With plastic egg
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    turner,
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    cut
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    into 4 sections, turn over and cook until done and sprinkle with cheese (optional).