Eggs in a Nest
Eggs cooked in crispy hashbrowns and sauteed vegetables.
Ingredients
- 1 Tbsp Butter Unsalted
- 1/2 Each Green and Red Bell Pepper and White Onion Diced
- 2 Garlic, Cloves Minced
- 2-3 Cups Frozen or Fresh Shredded Hashbrowns
- 5 Eggs
- Salt and pepper To Taste
Instructions
- Over medium heat, add 1 tablespoon of butter. Sauté bell peppers and onions until soft or 3-5 minutes. Add garlic and cook for another minute.
- Add shredded hashbrowns. Mix everything together. Let the hashbrowns sit to brown. Flip the hashbrowns every 5 minutes till they are your desired doneness.
- Make five "nests" or holes in the hashbrowns. Crack one egg into each hole. Cover the pan with a lid or foil. Cook for 3-5 minutes or until the eggs are your desired doneness. Season with salt and pepper.
- Top with chopped green onions and salsa! Enjoy
Notes
I love to make this into a sandwich with toasted bread, mayo, cheese, ketchup, and hot sauce!