Breakfast Hash Brown And Egg Skillet
Ingredients
- 4 tbsp butter, unsalted
- 3 cups frozen hash browns
- 12 mini sweet peppers, sliced
- 4 eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 avocado, sliced
- chopped parsley
Instructions
- In a large skillet, melt butter over medium heat. Add hash browns and spread out into an even layer. Cover with lid and cook for 5 minutes.
- Add half of the peppers to the skillet and flip the hash browns. Add remaining peppers. Cover and cook for 4 minutes.
- Remove lid. Using a spatula, move hash browns to create four circles for the eggs. Add the eggs into those circles. Season evenly with salt, pepper, garlic powder, and smoked paprika. Cook until the egg whites are cooked through or to your preference.
- Serve with sliced avocado. Garnish with parsley or green onions. Serve immediately.