Cheesy Scrambled Eggs with Hash Browns
Serves
4
Prep Time
15 min
Cook Time
10 min
Print Recipe
On busy days, start the morning right with a complete and hearty breakfast.
Ingredients
- 8 eggs
- 1 tbsp (15 mL) water
- ½ tsp (2.5 mL) each salt and pepper
- 2 tbsp (30 mL) butter
- ½ cup (125 mL) shredded Cheddar cheese
- 2 tbsp (30 mL) olive oil
- 2 large baked Russet or baking potatoes, peeled and diced
- 1 small onion, chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- ½ tsp (2.5 mL) each paprika and dried oregano
Instructions
- Step 1
Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
- Step 2
Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.
Tips
For added flavour, substitute smoked paprika for paprika.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 460 |
| Fat | 27 g |
| Saturated Fat | 11 g |
| Trans Fat | 0 g |
| Carbohydrate | 34 g |
| Fibre | 4 g |
| Sugars | 4 g |
| Protein | 19 g |
| Sodium | 550 mg |