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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I sometimes get a craving to go to Waffle House for their hash browns. So I decided to make my own. This breakfast will stick to you throughout the day. Hope you enjoy it. Ingredients:
hash browns (either frozen or slice up fresh potatoes) |
1/2 tomato - diced |
1/3 red onion - diced |
8 mushrooms - diced |
extra sharp cheddar cheese - shredded |
2 eggs |
salt and pepper |
butter |
Directions:
1. Spray Pam in a non-stick skillet. Heat skillet on medium high heat
2. Add diced veggies and season with salt and pepper. Saute until veggies are soft. Place in a bowl and set aside.
3. Place hash browns on skillet. Shape into a circle and season with salt and pepper.
4. Cook hash browns for 5 minutes on one side then flip. When you flip the hash browns you will probably have to reshape the circle again. Season this side with salt and pepper. Cook for 5 minutes.
5. Cook for additional minutes on each side if hash browns are not at your desired color. (I like mine crispy so I flip a total of 4 times to make sure they are done).
6. Place hash browns on plate and set aside.
7. Add a teaspoon of butter to skillet. Fry two eggs to your desired doneness.
8. Place eggs on top of hash browns. Then added the veggie mixture on top. Sprinkle with cheese.
9. Enjoy.
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