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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Remember, as birds carefully choose twigs for their nest for comfort and pleasure, a good chef will choose ingredients with the same discrimination, making a wonderful collection of flavors and aromas in a vision pleasing to the eye. Read more . This is a signature recipe of Brooks Berry Inn and we are pleased to share it with you. We would love to have you visit. Ask about our crowd pleaser method for this recipe! Since discovering Bed and Breakfast Inn's, I rarely ever check into a hotel. Ingredients:
cups hash brown potatoes |
1/4 cup butter |
2 eggs |
3 tablespoons milk |
1 teaspoon california garlic seasoning |
salt and pepper |
4 mushrooms, cut in large slices |
2 green onions, finely sliced |
1 cup red, yellow, and orange bell peppers, julienned |
1 roma tomato, diced |
2 tablespoons each monterey jack and medium cheddar cheeses, grated |
Directions:
1. In a 7-inch non-stick skillet, melt 3 tablespoons of butter over low heat. Place potatoes in hot butter, spreading to cover entire bottom of pan (1/2 inch thick). Sprinkle top with seasoning, salt, and pepper. Cover and allow to brown on low for 5 to 7 minutes. Turn over and brown remaining side, adding butter if necessary.
2. Beat the eggs and milk. Pour over potatoes. Use spatula to push edge back, allowing eggs to go under. Cook for 2 to 3 minutes until egg is firm enough to turn. While egg is cooking, saute mushrooms and peppers. Using a large spatula, turn nest over to finish cooking egg. (Tip: cut potatoes in half for easier turning.) Top with cheese and sauteed and fresh vegetables. Garnish with sour cream and
3. avocado.
4. This is a signature recipe of Brooks Berry Inn
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