Cheesy Scrambled Eggs with Hash Browns
Serves
4
Prep Time
15 min
Cook Time
10 min
Print Recipe
This hearty breakfast combines creamy scrambled eggs with crispy potato hash for a satisfying start to your day. The eggs are enriched with melted cheddar cheese, while the potatoes are seasoned with aromatic spices and peppers. Prepare the hash first, then quickly scramble the eggs just before serving for the best texture.
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 |