Egg And Hashbrown Skillet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Egg skillet can be altered to anyone's taste buds. Eggs, hashbrown's, bacon and cheese all together in one pan. Ingredients:
1 tablespoon of vegetable cooking oil |
2-1/2 cups of frozen shredded potato hash browns |
3 eggs |
1 package of bacon, fried and crumbled |
1/3 cup of sliced green onions |
salt |
pepper |
3/4 cup sharp cheddar cheese, shredded |
1 firm ripe tomato, chopped for garnish |
large non-stick skillet or frying pan with high sides |
Directions:
1. Heat the vegetable oil in a nonstick frying pan on medium high heat.
2. Add the potatoes and cook 8-10 minutes until the potatoes are browned, stirring once in a while. Spread out the potatoes to evenly cover surface of skillet.
3. Beat the eggs slightly and then mix all remaining ingredients together except for the cheese and tomato in a small bowl.
4. Pour the egg mixture over the potatoes evenly.
5. Reduce the heat on your skillet to medium low and then cover with a lid.
6. Cook the eggs for about 10 minutes until the eggs are firm.
7. Remove from the stove and sprinkle with the shredded cheese.
8. Garnish with chopped ripe tomatoes and additional green onions.
9. Cut and serve.
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