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Veggie Hashbrown with Eggs Recipe

Veggie Hashbrown with Eggs

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Created by Mariam E.
A simple breaskfast recipe you will love! It’s a classic hashbrown recipe with flavorful peppers and added eggs.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4


  • 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.


  • You can also use avocado oil or coconut oil instead of olive oil.
  • Fell free to omit the eggs, it's still super hearty.
  • I used purple onions but you can certainly use regular onions, both work well.
  • Omit the chili flakes for less heat, or you can squeeze on sriracha for more heat, it adds a great salty, savory punch!


Calories: 266kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 672mg | Potassium: 489mg | Fiber: 3g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 49mg | Calcium: 43mg | Iron: 2mg
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