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TWO-CHEESE POTATO HASH

2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)

Preheat the oven to 350° F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.

* For added color, sprinkle with a dash of paprika just before serving.