Ingredients:
Avocado Oil
16 oz frozen hash browns (I thawed them
first)
Veggies:
1 cup each: red onion, red bell
pepper, poblano (aka pasilla) pepper, cut into large dice
2 cloves garlic, put through a garlic
press
Cooked Breakfast Meat, opt*
About 4 oz Shredded Jack/Cheddar cheese
3 eggs
Special Equipment:
Large Cast-Iron Skillet
Garlic Press
Ladle (or Measuring Cup)
Directions:
Heat large cast-iron skillet, and
drizzle enough avocado oil to coat skillet. Add the hash browns,
pressing down, then fry for 5-6 minutes (or until browned); flip and
brown on the other side. Drizzle in some more oil on top of the hash
browns; mix in with spatula, then flip hash browns again (they should
be soft and crispy).
Move hash browns to one side of the
skillet; add more oil, then add the peppers and onion, sauteing to
soften (about 3 minutes); Flip the hash browns again, then press in 2
cloves of garlic on top of the veggies and let sit for 30 seconds,
then mix into the veggies, then mix everything together.
Remove from heat, and add cooked
breakfast meat, if using. Sprinkle with the cheese.
Use a ladle to press down three small
wells in the hash brown mixture. Carefully crack the eggs into the
three wells. Bake in a preheated 400-degree-oven for 10-12 minutes
(egg whites should be set and the yolks, a little runny).
*If you decide to add bacon, or
sausage, you would cook the bacon in the skillet, cut up into chunks,
and then you could just cook the hash brown in the grease, omitting
the oil, if desired. Remove from the skillet to add in later. In
this video, Sam, added in some leftover cooked pork carne asada.
🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕
🍏🍎🍐🍊Please recommend this page &
be sure to follow the Coconut Whisperer which continues the
traditions of Cheese the top Food and Recipe channel on Disqus
2017-2019 🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕🍏🍎🍐🍊
https://disqus.com/home/forum/the-coconut-whisperer/
No comments:
Post a Comment