3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 teaspoon salt, divided
6 large eggs
1/4 teaspoon pepper
sliced mushrooms

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)* 1 tablespoon butter 2 tablespoons vegetable oil 1 small red bell pepper, diced 1 medium onion, diced 1 garlic clove, pressed 3/4 teaspoon salt, divided 6 large eggs 1/4 teaspoon pepper

1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper, mushrooms and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.