Veggie Hashbrown with Eggs
A simple breaskfast recipe you will love! It’s a classic hashbrown recipe with flavorful peppers and added eggs.
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