Description
Warm up with this Egg & Potato Hash recipe this fall. Perfect for a comforting & healthy breakfast.
Scale
Ingredients
- 2 cups frozen shredded potatoes
- 1/4 cup red onion
- 1/4 cup diced orange bell pepper
- 4 baby bella mushrooms, sliced
- 3 pieces Canadian bacon, diced
- 1 teaspoon olive oil
- 4 eggs
- 1/3 cup shredded gouda cheese
Instructions
- Preheat oven to 450 degrees.
- Line rimmed baking sheet with parchment paper.
- Place potatoes, onions, peppers, mushrooms, and bacon on baking sheet and toss with olive oil. Ensure vegetables are evenly spaced out on baking sheet, and place in oven for 15 minutes.
- Using a non stick skillet on stove top, scramble eggs and top with cheese.
- Once vegetables have baked, increase oven temperature to broil and broil for 2 minutes, to make hash browns crispy.
- Place eggs in two bowls and top with potato hash.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 383
- Sugar: 4g
- Sodium: 339mg
- Fat: 23g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 393mg