Cast-Iron Confetti Hash Browns and Eggs

Olive oil
1 c. chopped onion
½ of each color bell peppers (red, orange, yellow, green), chopped
1 c. finely chopped broccoli
3 c. frozen diced hash brown potatoes, thawed
1 t. chopped fresh thyme
1 t. Worcestershire sauce
Salt/black pepper to taste
Tabasco to taste
4 eggs
1. In 10” cast-iron skillet, drizzle oil in bottom to cover and put over medium heat.
2. Add onion and saute until tender.
3. Add peppers and broccoli and cook another 3-4 minutes until crisp-tender, stir occasionally.
4. Stir in potatoes, thyme, Worcestershire, salt, pepper and Tabasco.
5. Cook, covered, over medium heat for 10-12 minutes or just until potatoes are tender and golden, stir occasionally.
6. With large spoon, make 4 indentions into the potato mixture.
7. Break eggs, one at a time into a custard cup and gently slid the eggs into indentions.
8. Cook, covered, 4-5 minutes or until egg whites are set.