Description
Hearty and comforting Loaded Hash Browns with Scrambled Eggs, combining crispy golden hash browns, fluffy scrambled eggs, melted cheddar cheese, and fresh veggies for a delicious American breakfast favorite.
Ingredients
Scale
Main Ingredients
- 2 large russet potatoes
- 4 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- Salt and pepper to taste
- 2 tablespoons butter
Optional Toppings
- Salsa
- Avocado
- Sour cream
Instructions
- Prepare the potatoes: Peel and grate the russet potatoes using a box grater. After grating, remove as much moisture as possible by squeezing the potatoes in a clean kitchen towel to ensure crispy hash browns.
- Cook the hash browns: Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Spread the grated potatoes evenly in the skillet and cook undisturbed for 5-7 minutes until they turn golden and crispy on the bottom.
- Scramble the eggs: In a mixing bowl, whisk together the eggs with a pinch of salt and pepper. Pour the egg mixture over the cooked hash browns in the skillet and gently scramble them together with the potatoes.
- Add cheese and veggies: Sprinkle the shredded cheddar cheese evenly over the eggs and hash browns. Then, scatter the diced bell peppers and onions on top for added flavor and texture.
- Melt and serve: Cover the skillet with a lid and let the cheese melt for 1-2 minutes over low heat. Once melted, remove from heat and serve hot, garnished with your choice of optional toppings like salsa, avocado, or sour cream.
Notes
- Removing excess moisture from the grated potatoes helps achieve crispy hash browns.
- You can customize the dish by adding other veggies like tomatoes or jalapeños.
- Use a non-stick skillet to prevent sticking when cooking the potatoes and eggs.
- For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the potatoes before cooking.
- This recipe can be doubled or tripled to serve more people.
