Week-end Breakfast Idea…

 

 

4 cups shredded frozen hash browns (thawed and drained) or fresh hash browns

2-3 tablespoons vegetable oil

3 cups shredded cheddar cheese

4 tablespoon’s melted butter

1/2 cup sour cream

2 green onions chopped

1/2 teaspoon granulated garlic

1/2 teaspoon salt

1/2 teaspoon cracked black pepper
3 slices smoked bacon

4 eggs
1/2 cup chopped fresh spinach

 

Preheat oven to 375 degrees

 

Thaw frozen hash browns and drain any liquid or use fresh cut hash browns from the refrigerator section. Note: if using your own fresh cut potatoes; soak in cold water for 30 minutes to remove the starch before beginning recipe.

 

Measure out all ingredients; set aside

 

Spread the oil in the bottom of a cast iron skillet; heat the skillet on the stove top on medium low heat; watch carefully, do not burn the oil.

 

While the skillet is heating; mix together the hash browns, cheese, butter, sour cream, onions, garlic, salt and pepper till incorporated. Spread the mixture into the hot skillet and place in the hot oven for 50-60 minutes until the potatoes are crispy around the edges and on the bottom.    

While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.
 

Remove the skillet and crack 4 eggs (or more if you like) on top of the hash browns; return to the oven for 8-10 minutes or until the eggs are set or to your liking.  Garnish with fresh chopped spinach or parsley and the bacon.

 

Serve immediately

Serves 4+

Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.