 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
I was raised on meat and potatoe so when this recipe came up, I knew I had to try it. Absolutely great for breakfast or a brunch. Ingredients:
4 bacon strips |
2 cups frozen shredded hash brown potatoes |
1/4 cup chopped onion |
1/4 cup chopped gr.pepper |
4 eggs, lightly beaten |
1/4 cup milk |
1/2 tsp. salt |
dash pepper |
1 cup shredded cheddar cheese |
Directions:
1. In a medium non-stick skillet, cook bacon until crisp.
2. Remove bacon; crumble and set aside.
3. Add potatoes, onion and green pepper to drippings.
4. Cook and stir over med. heat for 7-10 minutes or until potatoes are browned and vegetables are tender.
5. In a bowl, beat eggs, milk, salt and pepper; pour over potatoes.
6. Sprinkle with cheese and bacon.
7. Cover and cook over med-low heat for 10-15 minutes or until eggs are set.
8. Do not stir.
9. Fold in half.
10. NOTE:
11. Alot of times I will buy the O'Brien shredded hash browns as they already have the onions and green peppers added to them.
|
|