• 8 slices turkey bacon
• 3 tablespoons butter or margarine
• 4 cups hash brown potatoes
• 1/4 cup chopped onions
• 1/4 cup chopped green and red peppers
• 1 1/4 cup fresh or frozen corn
• 8 eggs
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• salt
• pepper
• 1 1/2 cup shredded Mexican blend cheese
• 1 cup salsa
• parsley

In skillet, brown turkey bacon; cool and crumble.  Melt butter in pan; add thawed potatoes, onions, peppers and corn.  Cook until tender.  In bowl, beat eggs with Italian seasoning, onion powder, salt and pepper.  Stir into potato mixture; add turkey bacon.  Stir slightly; cook until set.  Top with cheese; cook until cheese is melted.  Serve with salsa; garnish with parsley.

(Dianne Lawrence, Marion)