Cheesy Scrambled Eggs with Hash Brown Potatoes

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
8 eggs
1 tbsp (2.5 ml) water
1/2 tsp (30 ml) each salt & pepper
2 tbsp (30 ml) butter
1/2 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
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 tsp (2.5 ml) each paprika and dried oregano
Nutritional Facts
Amount Per Serving
460 Calories
Fat
27g
Saturated
11g
Sugars
4g
Protein
19g
Fibre
4g

Directions

STEP 1 Whisk eggs with 1 tsp (15 ml) water, and half of the salt & pepper. In a large non stick 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 non stick skillet, heat oil over medium-high heat; saute potatoes, onion, green pepper, red pepper until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano and remaining salt & pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs and potato hash.

For added flavour, substitute smoked paprika for paprika.