Description
This spicy breakfast hash is filling, versatile, and can be prepared vegetarian if omitting the bacon.
Ingredients
- 2 teaspoons vegetable oil
- 1 (12 ounce) package frozen hash brown potatoes
- 3 slices bacon
- ½ large red bell pepper, chopped
- 1 medium jalapeno pepper, seeded and minced
- 4 large eggs, beaten
- 2 tablespoons shredded Cheddar cheese
- 2 tablespoons sour cream
- 1 teaspoon hot sauce
Instructions
- Heat oil in a large skillet over medium heat. Add hash browns and cook
- turning occasionally
- until browned and heated through
- about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.
- Place bacon in the skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.
- Saute bell pepper in the skillet over medium-high heat until it starts to char
- 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through
- about 3 minutes. Reduce heat to medium
- and add eggs and bacon; stir until eggs are cooked
- about 3 minutes. Add Cheddar
- sour cream
- and hot sauce.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 2