Recipes

Cheesy Scrambled Eggs with Hash Browns

On busy days, start the morning right with a complete and hearty breakfast.

Serves:
4
Prep Time:
15 min
Cook Time:
10 min

Ingredients

  • 8 eggs
  • 1 tbsp ( 15 mL ) water
  • ½ tsp ( 2.5 mL ) each salt and pepper
  • 2 tbsp ( 30 mL ) butter
  • ½ cup ( 125 mL ) shredded Cheddar cheese
  • 2 tbsp ( 30 mL ) olive oil
  • 2 large baked Russet or baking potatoes, peeled and diced
  • 1 small onion, chopped
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ½ tsp ( 2.5 mL ) each paprika and dried oregano

Instructions

  1. Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
  2. Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.

Notes

Tip:

For added flavour, substitute smoked paprika for paprika.