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Loaded Breakfast Hash Browns

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"I rarely have time in my weekly schedule to go out for breakfast. But when I do, you can bet that I head to the local diner for a big side of hash browns with my eggs. At home, my version of this classic takes advantage of frozen hash brown potatoes. And because hash is, well, hash, you can add whatever you like to it. Try some leftover bacon, sausage, and mushrooms, with a fried egg on top."

List of Ingredients

â—¦ 1 tablespoon vegetable oil
â—¦ 1 red bell pepper, seeded and chopped
â—¦ ½ cup chopped yellow onion
â—¦ 2 cloves garlic, minced
â—¦ 8 ounces ham steak, cut into ¼-inch pieces
â—¦ 3 cups shredded frozen hash browns
â—¦ 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
â—¦ 1 teaspoon kosher salt
â—¦ ¾ teaspoon freshly ground black pepper
â—¦ ¼ cup chopped scallions


Recipe

Heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and garlic and sauté until the onion is softened, 4 to 5 minutes.

Stir in the ham, hash browns, thyme, salt, and pepper.
Cover with a lid and cook until the potatoes are golden brown, 15 to 18 minutes.

Using a spatula, turn the potatoes in sections just once about halfway through the cooking process. Sprinkle on the scallions and serve immediately.

Makes 4 servings