Cut open frozen hash browns and place all of them in a large, FREEZER safe zip lock bag.
Close zip lock bag. While lying on a strong surface, use the flat size of a meat tenderizer mallet to break up the potato chunks.
Open zip lock back and put 2 cups in a bowl.
Seal zip lock bag and return to freezer.
- 2 Tablespoons Vegetable Oil
- 1/2 green pepper, seeds removed, cut into julienne strips
- 1/2 red bell pepper, seeds removed, cut into julienne strips
- 1/2 Roma tomato, chopped
- 1 garlic clove, minced
- 1/4 teaspoon sweet paprika
- pinch of red pepper flakes
- 1 Tablespoon fresh thyme leaves
- 2 cups frozen hash brown potatoes, no need to thaw
- 1 Tablespoon butter
- 5 eggs
- 2 Tablespoons heavy whipping cream
- 1/3 cup shredded mild cheddar cheese
- salt and pepper
- Julienne red pepper, green pepper and chop tomato, gather on one plate.
- On top of the peppers & tomatoes, sprinkle the paprika, red pepper flakes, thyme, garlic, a pinch of salt and a pinch of pepper - set aside.
- Place 2 cups of frozen hash browns in a bowl - set aside.
- In a small bowl, break eggs. Add Tablespoons of whipping cream, a pinch of salt and a pinch of pepper.
- Using a fork or whisk, mix up eggs till broken.
- Place 1 Tablespoon of olive oil in a small, 8-inch non-stick skillet and turn to medium heat.
- Place 1 Tablespoon of olive oil in a separate, small, 8-inch skillet and turn to medium heat.
- Place 1 Tablespoon of butter in a 10-inch, non-stick skillet, do not turn on heat yet.
- Once small skillets are hot, place hash browns in one skillet. Using a spatula, make sure hash browns are flat against the skillet.
- In other small skillet, add your pepper mixture.
- Allow peppers to cook for 4-5 minutes before stirring. Saute peppers, stirring occasionally, while other food is cooking.
- After 10 minutes, hash browns should be brown on bottom and have formed a large cake.
- Sprinkle cheddar cheese on uncooked side, then flip to brown second side.
- Meanwhile, under 10-inch skillet, turn heat to medium-high.
- Once butter is melted, add egg mixture.
- Allow eggs to set before stirring. Gently stir eggs till they reach your desired consistency.
- By the time your eggs are done, the peppers and hash browns should be done as well.
- Begin plating.
- Divide the hash browns, pepper mixture and eggs into two portions.
- Garnish with chives or fresh parsley.
A few notes about your Egg and Pepper Brunch
I like my peppers to have a little bit of a crunch to them, instead of being soggy. By cooking them during the course of cooking everything else, they do not become over-done.
This delicious, filling brunch can be adjusted to accommodate more servings, however, make sure you adjust the size of skillets you use, along with ingredient portions.