Scrambled Eggs Ole

1. Scrub potatoes and soften in the microwave by cooking on high for 3 to 5 minutes.  Immerse potatoes in cold water and allow to cool.
2. Remove skins from potatoes and grate. Melt margarine in a non-stick skillet. Spread potatoes out evenly in skillet, sprinkle with salt and pepper, and cook over medium heat.
3. Break eggs into a bowl. Add salsa, and Ranch salad dressing, mix well.
4. Chop onions and green pepper and add to egg mixture. Stir in jalapeno peppers and grated cheese.
5. Turn potatoes and continue cooking over medium.
6. Melt margarine in a non-stick skillet and pour
   in egg mixture. Cook over medium heat, stirring almost constantly.
7. Prepare toast and serve with eggs and hashbrown potatoes.