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1
Heat up the vegetable oil in a skillet at medium-high then put in your frozen hashbrowns.
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2
Even them out to as flat as possible, then turn the temp down to about medium-medium-high (6.5 on the dial).
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3
And add a little salt.
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4
While those cooking, in a separate large, skillet, start cooking bacon at medium-high.
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5
Now is a good time to cut your onions, beat some eggs and preheat the oven to Broil.
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6
Once the bacon pan gets a good amount of grease in it, add your onions in the same pan.
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7
If your bacon is done, set them aside to dry off on some paper towels and cook the onions to however you want.
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8
I like them fried.
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9
Check your hashbrowns at this point.
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10
If they are browning, flip them over and lower the heat again.
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11
When they brown on the second side, just turn off the heat put them aside.
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12
Now grab an oven-proof skillet and heat it to medium-high.
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13
Pour in some bacon grease on the bottom and once it's warm, add your beaten eggs and try to spread out as evenly as possible.
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14
Cook until the eggs separate from the bottom and are partially solid, then flip the whole thing over, and cover it with the red sauce, cheese, oregano, basil, salt, and olive oil, in that order.
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15
Cook on the second side for about 2 minutes.
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16
If your onions, hashbrowns, and bacon are done, add it on top, then put it in the oven for a few minutes.
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17
When you see the bacon begin to burn, it's done!
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18
After consumption, take 4 tums.
