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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I ended up making this after a long weekend of camping. We were all packing up and I knew the kids needed to eat. Everyone contributed and we have a final product of Breakfast Goulash. ENJOY You can make this as large or as small as you would like, depending on how many there are to feed. Ingredients:
1 doz eggs |
milk to scramble eggs |
1/4 cup oil |
1 pkg frozen shredded hashbrown |
1 med onion chopped |
1 med green pepper chopped |
1 container fresh sliced mushrooms |
1 can sliced olives |
1 med tomato chopped |
1/2 lb bacon or sausage fried (i like to use leftovers when i make this) |
salt and pepper to taste |
hot sauce to taste |
1 cup shredded cheese (any cheese will work, i like sharp cheddar) |
Directions:
1. Use a LARGE frying pan so there is room to stir everything.
2. Start by frying the hashbrowns in oil
3. when hashbrowns have cooked about 8 minutes add the onion, mushrooms, and green pepper.
4. continue to cook until hashbrowns are golden and veggies are tender
5. add cooked meat
6. meanwhile mix together eggs, salt pepper and hotsauce with milk for scrambling
7. add eggs, tomato and olives to hashbrowns and cook until eggs are scrambled.
8. Cover with cheese, put lid on pan just until cheese melts and serve.
9. Can be served over toast, biscuits, or even rolled in a tortilla.
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