Hash Brown Breakfast
Eggs and potatoes are loved in our house. We can happily eat this for dinner. Once everything is shredded, it becomes a quick meal. You can easily add favorites to enhance this dish. Sour cream and chives on top. My serrano tomatillo salsa on the side, a hot kick to it is great! So I hope you enjoy for breakfast, brunch or dinner!
Hash Brown Breakfast
Eggs and potatoes are loved in our house. We can happily eat this for dinner. Once everything is shredded, it becomes a quick meal. You can easily add favorites to enhance this dish. Sour cream and chives on top. My serrano tomatillo salsa on the side, a hot kick to it is great! So I hope you enjoy for breakfast, brunch or dinner!
Cooking Instructions
- 1
Shred the potatoes leaving skin on. In a clean kitchen towel or cheesecloth squeeze all excess liquid out of potatoes. Very important to get as much liquid out as possible.
- 2
Shred onion.
- 3
In a large bowl combine all ingredients except oil, eggs and parsley. Mix well
- 4
In a large deep skillet {that can go into a 375°F. oven} place in oil and heat on stove top over medium heat.
- 5
Add the mixed hash browns and cook covered undisturbed for 8 minutes.
- 6
In a preheated oven of 375°F. , place in skillet removing cover.
- 7
Cook for 25 minutes.
- 8
Take cooked, peeled eggs and cut in half.
- 9
Remove pan from oven and invert onto serving platter. Place cut eggs on top and sprinkle with parsley.
- 10
Serve a great full easy breakfast or brunch! Or dinner!
- 11
Recipe by taylor68too.
- 12
Easily add this salsa to the side for a hot kick!
https://cookpad.wasmer.app/us/recipes/364357-serrano-tomatillo-salsa
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