Egg and Potato Skillet

Egg and Potato Skillet Supper

2 Tbl. olive oil or vegetable oil
1 medium potato, grated
6 eggs, at room temperature
1-1/2 cups grated Cheddar cheese
1/2 tsp/ salt
1/2 tsp. hot red pepper sauce, or to taste
12 ounces canned evaporated milk (or 1-1/2 cups fresh whole milk)
Cooked sausage or crumbled bacon
Heat oven to 350 degrees.
Heat oil in the bottom of a 10-inch oven-safe skillet over medium-high heat.
Grate the potato (peel it only if desired; I don't). Tip the skillet to coat the sides with oil, then add potato to the skillet and cook over medium heat as you prepare remaining ingredients. Stir once or twice.
Beat the eggs. Add 1 cup grated cheese, salt, hot pepper sauce and milk.
Remove skillet from heat and stir the potatoes with a spatula, scraping them off the bottom of the skillet if they are stuck. Pat them out to roughly cover the bottom of the skillet and add cooked, crumbled sausage or bacon. Pour the egg and cheese mixture over them. Sprinkle with remaining cheese and bake 30 minutes.
Serves 6.