Cheesy Scrambled Egg and Potato Skillet |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread. You will need a large skillet for this, an electric frypan works well also. If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns. Ingredients:
10 -12 slices bacon (chopped into small pieces) |
3 cups hash browns |
2 medium onions, finely chopped |
1 green bell pepper (seeded and chopped) |
1 jalapeno pepper (seeded and finely chopped) (optional) |
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) |
black pepper |
1/4 cup whipping cream (unwhipped, can use milk) |
12 large eggs, slightly beaten |
1 1/2 cups shredded cheddar cheese |
green onion, chopped |
Directions:
1. In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
2. Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
3. Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
4. Season with seasoned salt and black pepper to taste.
5. Skim some of the fat off if desired.
6. In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
7. Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
8. Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
9. Sprinkle with chopped green onions.
10. Delicious!
|
|