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Fall Hashbrown Breakfast Skillet
Preheat oven to 350°F.
In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.
Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.
Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.
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