Breakfast tip: hash browns potatoes are a faster alternative to regular potatoes, with crisp and delicious results. Try this delicious breakfast delight it;s pretty easy to prepare and very nutritious and low in calories.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- Kosher salt and pepper
- 10 large eggs
- 2 cups frozen hash brown potatoes (not thawed)
- 2 red fresno peppers, thinly sliced
- 6 oz extra-sharp cheddar or gruyere cheese, grated (about 1 1/2 cups)
- 2 cloves garlic, finely chopped
- 1 Tbsp fresh thyme leaves
- 1/2 small bunch kale or swiss chard (about 1/2 lb), thick stems removed, leaves chopped
- mixed green salad, for serving
Directions:
1. Heat the oven to 400 degrees. Heat the oil in a 9-in cast-iron skillet over medium heat. Add the onion, season with 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs. 1/4 tsp salt and 1/2 tsp pepper. Fold in the hash browns, peppers and all but 1/2 cup of the cheddar.
3. Stir the garlic and thyme into the onion and cook for 1 minute. Add the kale and cook, covered, tossing occasionally, until beginning to wilt, 2 to 3 minutes.
4. Transfer the egg mixture to the skillet and stir to distribute the ingredients. Sprinkle with remaining 1/2 cup cheddar and bake until set, 20 to 25 minutes. (For a golden-brown top, broil for 1 to 2 minutes after baking) serve with salad, if desired.
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