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Eggs & Hash Brown Skillet

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Ingredients

1/2 cup chopped onion

1 tsp. vegetable oil

1/4 cup water

2 tsp. instant chicken bouillon

2 cups coarsely shredded carrots (about 2 large)

2 cups frozen Western-style hash brown potatoes (about 6 oz.)

2 cups coarsely shredded zucchini

1-1/2 tsp. dried dill weed

6 EGGS

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