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Prep Time: 25 Minutes Cook Time: 26 Minutes |
Ready In: 51 Minutes Servings: 6 |
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This is an easy weekend or holiday brunch dish that's delicious. Ingredients:
3 (8 ounce) baking potatoes, peeled and shredded (about 3 cupps firmly packed, you can use frozen, shredded potatoes, too) |
1 tablespoon butter |
2 tablespoons vegetable oil |
1 small red bell pepper, diced |
4 ounces sliced fresh mushrooms |
1/4 cup sliced black olives |
1/4 cup sun-dried tomato, drained, thinly sliced |
1 medium onion, diced |
1 garlic clove, pressed |
3/4 teaspoon salt, divided |
6 large eggs |
1/2 cup shredded swiss cheese (2 oz.) |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. In using fresh versus frozen potatoes, place shredded potatoes in large bowl; add cold water to cover. Let stand 5 minutes; draina and pat dry.
3. Melt butter with oil in a large iron skillet over medium heat. Add bell pepper, mushrooms, and onion and saute 3-5 minutes or until tender. Add garlic; saute 1 minute. Stir in shredded potatoes and 1/2 tsp salt; cook; stirring often, 10 minutes or until potatoes are golden and tender. Remove from heat and stir in black olives and sun-dried tomatoes.
4. Whisk together eggs, pepper, and remaining 1/4 tsp salt; whisk in Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake for 9-10 minutes or until set. Cut into wedges and serve immediately.
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