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Ingredient
Hash Brown Breakfast
Introduce
Chef :
Taylor Topp ComachoHash Brown Breakfast
Eggs and potatoes are loved in our house. We can happily eat this for dinner. Once everything is shredded, it becomes a quick meal. You can easily add favorites to enhance this dish. Sour cream and chives on top. My serrano tomatillo salsa on the side, a hot kick to it is great! So I hope you enjoy for breakfast, brunch or dinner!
Ingredient
Food ration :
6 servingsCooking time :
40 mins
6 small
russet potatoes, about 26 ounces
1/2 cup
onion
1 lb
cooked ham, chopped
1 tbsp
olive oil, extra virgin
4 large
eggs, hard boiled and peeled
1/2 tsp
salt
1/2 tsp
paprika
1 tbsp
chopped parsley, fresh
Cooking instructions
* Step 1
Shred the potatoes leaving skin on. In a clean kitchen towel or cheesecloth squeeze all excess liquid out of potatoes. Very important to get as much liquid out as possible.
* Step 2
Shred onion.
* Step 3
In a large bowl combine all ingredients except oil, eggs and parsley. Mix well
* Step 4
In a large deep skillet {that can go into a 375°F. oven} place in oil and heat on stove top over medium heat.
* Step 5
Add the mixed hash browns and cook covered undisturbed for 8 minutes.
* Step 6
In a preheated oven of 375°F. , place in skillet removing cover.
* Step 7
Cook for 25 minutes.
* Step 8
Take cooked, peeled eggs and cut in half.
* Step 9
Remove pan from oven and invert onto serving platter. Place cut eggs on top and sprinkle with parsley.
* Step 10
Serve a great full easy breakfast or brunch! Or dinner!
* Step 11
Recipe by taylor68too.
* Step 12
Easily add this salsa to the side for a hot kick!
Note: if there is a photo you can click to enlarge it
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