Veggie Hashbrown with Eggs

Veggie Hashbrown with Eggs

A simple breaskfast recipe you will love! It’s a classic hashbrown recipe with flavorful peppers and added eggs.
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Course: Breakfast
Keyword: Veggie Hashbrown with Eggs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Mariam E.


  • 1 pack of frozen hashbrowns 16 oz
  • 3 tbsp olive oil 
  • 2 tsp black pepper
  • 1 tsp salt
  • 1/2 cup diced red bell pepper
  • 1/2 cup green bell pepper
  • 1/3 cup diced purple onion
  • 4 eggs


  • Chili flakes
  • Ground black pepper
  • Sliced Jalapeños
  • Chives


  • In a bowl, place the hashbrowns, 2 tbsp olive oil, black pepper, salt and mix well. 
  • In a non stick pan, bring 1 tbsp of olive oil to medium-high heat. Add the hashbrowns and sauté them until they obtain a golden crisp coat, turning them over periodically. (Takes about 5-7 minutes)
  • Add on the veggies and mix everything well. Place the lid on and let them cook for 5 minutes. 
  • Remove lid and crack 4 eggs on top of the hashbrowns. Place the lid on and cook the eggs until desired preference. 
  • Remove from the heat and top with the garnishing ingredients: chili flakes, chives, ground black pepper and sliced jalapeños.
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