"I developed this recipe," Daisy Shroff writes. "It is so easy to make and is delicious." HASH BROWNS TOPPED WITH EGGS
2 medium onions, finely chopped
1-inch piece ginger root, mashed to paste
2 cloves garlic, mashed to paste
1 to 2 green chiles, optional
1 pound frozen hash browns
3 eggs, lightly beaten with salt
Heat about 2 tablespoons oil in non-stick 10-inch skillet over medium heat. Fry onions until lightly browned. Add ginger and garlic and fry lightly. Stir in chiles and fry 1 minute. Add hash browns and salt to taste. Add more oil, if needed, and fry until lightly cooked, about 7 to 10 minutes.