Breakfast Hash
Ingredients
The base
-
3 ½
Tbsp
butter
-
1
medium
red bell pepper, chopped
-
½
cup
chopped yellow onion
-
20
oz
pkg. refrigerated shredded hash brown potatoes
-
8
oz
chopped cooked ham
-
6
large
eggs, lightly beaten
-
to taste
salt and freshly ground black pepper
The toppings
-
¾
cup
shredded cheddar cheese
-
2
Tbsp
chopped parsley
Instructions
- Melt 3 Tbsp of butter in a skillet over medium-high heat.
- Add the bell pepper and onion, sauté for 3 minutes.
- Add the hash browns, season with salt and pepper, and cook until starting to brown, about 6 to 7 minutes.
- Add the ham and cook until the potatoes are tender, about 3 minutes longer, then push the mixture to one side of the pan and reduce the heat to low.
- Melt the remaining ½ Tbsp of butter in the empty side of the skillet, pour in the eggs, season, and scramble until just set.
- Mix everything together, sprinkle with cheese, and toss a few times.
- Sprinkle with parsley and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
30g
Total carbohydrates
31g
Total protein
29g
Sodium
1018mg
Cholesterol
369mg
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