2 cups prepared (refrigerated) hash brown potatoes
1 can whole kernel corn, drained
2 oz green bell pepper, diced
2 oz red bell pepper, diced
1 small onion, diced
4 eggs
1 tsp Kosher or sea salt
1 tsp fresh ground black pepper
1/4 cup milk
1/4 tsp dried parsley flakes
1/4 tsp dried marjoram flakes1/3 cup cheddar cheese, shredded

In a large bowl, mix potatoes, corn, salt and pepper.

In a separate bowl, mix the remaining ingredients. Pour this mixture into the potato mixture and stir well.

Prepare a double thickness of heavy duty aluminum foil 18 inches square. Spray the foil with non-stick cooking spray. Form into a bowl shape.

Gently pour or spoon the mixture in to the foil. Seal tightly.

Cook on covered grill over medium indirect heat for 30 to 40 minutes. Turn every 10 miinutes.

Serve.

(From Foiled Again! 100 Great Foil Cooking Recipes. Available online at lulu.com)