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Eggs and peppers for brunch
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Egg and Pepper Brunch

Healthy and flavorful, this is an easy brunch to put together for a Sunday morning.
Course Breakfast
Cuisine American
Keyword brunch, eggs, peppers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author JoAnn

Ingredients

  • 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

Instructions

  • Julienne cut the 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.