![]() It will probably take around 5 minutes per side. Check for done-ness on the bottom side before flipping. Add your potato and pack it into a patty (see below for thickness). Get it hot before adding your potato (you can check this by adding a few shreds. After another 2-3 minutes, when then eggs look cooked through, remove from the heat and serve with toast, if desired.Put oil, bacon grease, butter, or something else that sounds tasty in a pan. The cheese should be melting right into the eggs. After a minute, immediately mix up the eggs and potatoes and continue to scramble them until cooked. When the potatoes are crispy and the onions and peppers are soft, add the eggs and let it sit in the pan untouched for 1 minute.Break the cheese up into the eggs and swirl around. While the potatoes are cooking, combine the eggs, milk, salt, and pepper, in a mixing bowl.The pan needs to be slick to avoid burning and it’s also needed for the eggs. If at any time during the cooking time you feel that the pan is dry, add a little more olive oil and/or butter. Cook until the peppers and onions are soft and the potatoes are crispy, about 5 minutes. Combine with the potatoes and season lightly with all the same seasonings. As you combine the seasonings with the potatoes, break them up into small pieces (if you used sliced potatoes). Season well with salt, pepper, granulated garlic, and paprika. When the butter is melted, add the potatoes. ![]() Heat the butter and olive oil in a large skillet over medium to medium-high heat.Scramble until the eggs are cooked through and serve right away with some toast (or a leftover toasted bagel twist in my case!). You’ll get that nice golden color on the bottom and they will still be fluffy and delicious. When the potatoes are cooked, you’ll just pour the eggs right over the top, let them set and become hard on the bottom only, then start scrambling. I like American cheese in my eggs, but feel free to add whatever cheese you like. Just beat them up with a fork, add a little milk, and salt and pepper and beat them some more. You’ll need 6 eggs for this Hash Brown Egg Scramble. You can read about these things on the egg cartons and decide what’s best for you. It’s really all about the feed and how much time the hens spend outside foraging their food and eating grass without pesticides. But even the slight difference in nutritional value isn’t really going to affect your health so much. That plays more into organic and free range versus caged. They are not more nutritious than the other. Yes, they are more expensive, but we always buy them from BJs or Costco and the price is so much cheaper than the supermarket.įor those who like to be in the know: The difference in color is that red hens lay the brown eggs and white hens lay the white eggs. To me, that screams freshness as these eggs look more like an egg fresh out the chicken than a white one, ya know what I’m saying? I also like them free range and organic. Why? Because I find that the egg yolk is more rich in color compared to a white egg. I get what you’re thinking, but just try it! Have a little faith. Cook them in a little butter and olive oil, season them with whatever you like, and get them crispy. Canned potatoes are my secret to an awesome morning hash brown and to a quick side dish. If you’ve never had them, don’t just start moving away from the recipe, yet. Ready for this one? I make them with sliced canned potatoes. So I decided to just throw the eggs on top and make a scramble.Įasy peasy. So I decided to make them again, but honestly was just not looking forward to having two pans going and making toast. The week prior to coming up with this dish I made the BEST quick Hash Brown potatoes. Well this breakfast idea…the Hash Brown Egg Scramble…came to me really out of pure laziness. And I’m always trying to be inventive with egg recipes. Are you always trying to come up with a new way to make eggs, like I am? We eat a lot of eggs in my house.
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