Preheat the oven to 375 degrees. While the oven is preheating, pour the vegetable oil into a large, 12 or 14 inch cast iron skillet (if you don’t have a cast iron skillet, go get one. Until then, use an oven proof skillet of some kind.) Place the skillet in the oven while the oven preheats. You want the oil to be hot but not smoking. When the oil is hot, spread the frozen potatoes in an even layer into the bottom of the skillet and return the pan to the oven. Bake for 10 minutes.

Meanwhile (back at the ranch), whisk together the eggs, milk, and seasonings in a small bowl. Set aside.

When the hashbrowns are beginning to brown around the edges, remove the pan from the oven and sneak a peek at the underside of the potatoes to see how well they are browning. If they are a golden brown in color then continue on. If they are still pale, put them back in the oven for another few minutes. Cover the potatoes with the cheese, then top the cheese with the cooked bacon. Then pour the egg mixture on top of everything and return the pan to the oven. Continue to cook for another 15 minutes or so or until the eggs are just set in the middle. Remove the pan from the oven and run a knife around the inside edge of the pan to loosen your breakfast from the pan. Place a large plate on top of the skillet and carefully flip the skillet over so that the eggs are on the bottom and the hashbrowns are (hopefully!) on top. Pat yourself on the back and go enjoy breakfast.