One pan hash & eggs. Breakfast for all! #breakfastwins
- 12oz. Potatoes, peeled
- ½ Onion, diced
- ½ Red Pepper, diced
- 4 Eggs
- 2 tbs. Olive Oil
- Salt & Pepper
- Grate the potatoes into a large colander, set over the sink or large bowl. Generously season with salt, stir and let sit for a few minutes to draw out water, about 5 minutes. Using your hands, squeeze out as much water as you can and put the potatoes in a bowl. Add the diced onions and peppers, season with pepper.
- Heat 2 tbs. Olive oil in an 8” skillet over medium heat. Add potato mixture to skillet spreading to edges of pan. Cook until the bottom is golden brown, about 5 minutes. To flip, hold a plate against the hash browns, and flip the whole skillet over to have the hash browns on the plate. Then slide the hash brown back into the skillet.
- Crack 4 eggs onto the hashbrowns, season with salt & pepper, cover with a lid and cook until the eggs are set to your desired consistency, 3-5 minutes.
- Cut into your desired amount of servings and enjoy.
You can really put as many eggs on top as you want!