Heat oil in a medium skillet over medium heat.

Add hash browns and cook for a few minutes until heated through, stirring occasionally.

Chop pepper and onion. Add to potatoes.

Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.

In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over hash browns, poking the potatoes with a spatula in several places to help the mixture seep through to the skillet.

Turn heat down to medium-low, cover, and cook for 6 to 7 minutes until eggs are just about set.

Sprinkle cheese over top, then cover again and cook for another 2 to 3 minutes until cheese is melted.

Loosen edges and cut into wedges.

Serve with strawberries on the side.