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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Meatless and no soup. There is a few eggs with milk to let the spices mellow in the potatoes. You can make ahead, refrigerate, serve the next day and it is very flavorable. Ingredients:
2 tablespoons olive oil |
6 cups of fresh hash browns or 6 cups frozen hash browns |
1 (4 ounce) can mild diced green chilies |
1 green pepper, diced |
1/2 white onion, diced |
3/4 cup diced fresh carrot |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon white pepper |
1 teaspoon salt or 1 teaspoon salt substitute |
3 eggs, beaten |
1/2 cup milk |
Directions:
1. Rinse fresh hashbrowns or frozen hashbrowns in a colander to rinse off the starch or thaw the frozen ones.
2. Spread out on a towel and pat dry.
3. In large frying pan, add olive oil, heat and add ingredients except the eggs and milk.
4. Fry medium heat until the bottom starts to brown.
5. Beat eggs in bowl, then add milk and mix.
6. Pour over hashbrowns and vegetables.
7. Turn over with spatula and mix so that eggs and milk are well mixed.
8. Turn over a few times so you have scattering of crunchy and soft.
9. Hubby was surprised with the carrots in it.
10. He was unsure about the carrots. Now he says make again . For those who cannot drink regular milk, soy milk or coconut milk can be substituted.
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