Cheesy Scrambled Eggs with Hash Brown Potatoes
- Serves: 4
- Cooking Time: 10 MINS
- Total Calories: 460 CALS
Nutrients per serving:
- Fat: 27g
- Saturated Fat: 11g
- Sugars: 4g
- Protein: 19g
- Fibre: 4g
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.
- 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