Description
A hearty and satisfying breakfast dish combining crispy homemade hash browns with fluffy scrambled eggs, melted cheddar cheese, and colorful diced bell peppers and onions. Easy to prepare and perfect for a comforting morning meal.
Ingredients
Scale
Potatoes and Vegetables
- 2 large russet potatoes
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
Egg Mixture
- 4 eggs
- Salt and pepper to taste
Other
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter
- Optional toppings: salsa, avocado, or sour cream
Instructions
- Prepare the potatoes: Peel and grate the russet potatoes using a box grater. After grating, remove as much moisture as possible by squeezing them in a clean kitchen towel to ensure crispiness when cooked.
- Cook the hash browns: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Spread the grated potatoes evenly in the skillet and cook undisturbed for 5-7 minutes until they become golden and crispy on the bottom.
- Scramble the eggs: In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Pour the egg mixture directly over the cooked hash browns in the skillet and gently scramble them together, allowing the eggs to start setting.
- Add cheese and veggies: Sprinkle the shredded cheddar cheese evenly over the eggs and hash browns, then scatter the diced bell peppers and onions on top to add flavor and color.
- Melt and serve: Cover the skillet with a lid and let the cheese melt for 1-2 minutes over low heat. Once melted, remove the skillet from heat and serve hot, garnished with optional toppings like salsa, avocado, or sour cream for extra taste.
Notes
- Removing excess moisture from the potatoes is key for crispy hash browns.
- You can customize the dish by adding other vegetables or proteins as desired.
- For a lower-fat version, use a non-stick spray instead of butter.
- Ensure the skillet is adequately heated before adding potatoes to prevent sticking.
