Are you ready to transform your breakfast routine with a dish that's as colorful as it is delicious? Dive into the world of "Veggie Hashbrown with Eggs," a delightful American classic that brings together crispy hashbrowns, vibrant bell peppers, and perfectly cooked eggs—all in one skillet! In just 25 minutes, you can whip up a hearty meal that not only satisfies your taste buds but also fuels your day. Whether you're looking for a quick weekday breakfast or a cozy weekend brunch, this recipe promises to be a hit. Keep reading to discover how to create this mouthwatering dish that will leave you craving more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 cups frozen hashbrowns
- 1 bell pepper, diced
- 1 onion, chopped
- 4 eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the bell pepper, chopping the onion, and having hashbrowns, eggs, olive oil, salt, and pepper ready.
- Heat olive oil in a large non-stick skillet over medium-high heat, ensuring the pan is evenly coated.
- Add chopped onions and diced bell peppers to the skillet, sautéing for 3-4 minutes until they become slightly softened and begin to develop a light golden color.
- Add frozen hashbrowns to the skillet, spreading them evenly across the pan. Season with salt and pepper to taste.
- Cook hashbrowns for 5-6 minutes, occasionally stirring and flipping to ensure even browning and crispiness on all sides.
- Create four small wells in the hashbrown mixture using a spatula, making space for the eggs.
- Crack an egg into each well, allowing the eggs to cook directly on the hashbrown surface.
- Cover the skillet with a lid and cook for 3-4 minutes, or until egg whites are set and yolks reach desired consistency.
- Remove from heat and serve immediately, garnishing with additional salt and pepper if desired.
Tips
- Prep Ahead: To save time in the morning, chop your bell pepper and onion the night before and store them in the fridge. This way, you can simply toss everything in the skillet when you’re ready to cook.
- Get the Right Skillet: A large non-stick skillet is essential for achieving perfectly crispy hashbrowns without sticking. If you don’t have one, ensure your skillet is well-oiled to prevent any mess.
- Don’t Rush the Hashbrowns: For the best texture, allow the hashbrowns to cook undisturbed for a few minutes before flipping. This helps them develop a golden-brown crust, adding to the overall flavor.
- Customize Your Veggies: Feel free to add other vegetables like spinach, zucchini, or mushrooms to the mix for added nutrition and flavor. Just make sure to adjust cooking times accordingly.
- Egg Style: If you prefer your eggs a bit runny, keep an eye on them while cooking. You can always remove the skillet from heat a minute early for that perfect yolk!
- Garnish for Flavor: Elevate your dish with fresh herbs like parsley or chives, or sprinkle some cheese on top just before serving for an extra layer of deliciousness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 190mg
