Name: Breakfast Hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 + 1/2 tablespoons butter (divided); 1 medium red bell pepper (about 1 1/4 cups) (diced); 1/2 cup yellow onion (diced); 1 20 ounce package refrigerated shredded hash brown potatoes; 8 ounces cooked ham (diced); 6 large eggs; salt and pepper (to taste); 1 cup cheddar cheese (grated); 1 tablespoon parsley (chopped)

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Breakfast Hash, a tasty, hearty breakfast perfect for a lazy weekend morning.

Breakfast Hash uses refrigerated or frozen hash browns so it can be made quickly, but it’s perfect for a weekend breakfast or brunch. Bell pepper, ham and cheese add texture and flavor. Serve it with our Sticky Ring to make a complete, delicious meal everyone will love.

Ingredients:

3 + 1/2 tablespoon butter, divided
1 medium red bell pepper, diced
1/2 cup yellow onion, diced
1 (20 oz) pkg. refrigerated shredded hash brown potatoes
8 oz. cooked ham, diced
6 large eggs
salt and pepper, to taste
1 cup cheddar cheese, grated
1 tablespoon chopped parsley

How to make Breakfast Hash:

Melt butter in a large skillet over medium-high heat.
Add diced bell pepper and onion and cook for a few minutes until the onion is translucent.
Toss potatoes in with the bell pepper mixture then spread into an even layer, season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
Toss in ham and cook until potatoes are tender, about 3 minutes longer. Push potatoes to one side of the pan. Reduce heat to low.
Whisk the eggs together until well combined.
Add additional 1/2 tablespoon butter into the empty side of the skillet. Pour in the eggs. Season the eggs with salt and pepper and cook and scramble until the eggs are set and no longer runny.
Toss mixtures together, sprinkle with cheese and toss just a few times to combine all together.

Variations:

- Frozen prepared hash brown style potatoes work well in this recipe, just make sure to thaw overnight.
- If you cannot find refrigerated or frozen potatoes you can make your own. Just peel and shred potatoes then using a colander, rinse under cold water and drain. Repeat this process until the water is clear. Using your hands squeeze the water out of the potatoes until they are mostly dry, then add them to the skillet with melted butter, onion and bell pepper.
- Swap ham with cooked crumbled bacon or cooked breakfast sausage.
- Add pickled jalapeño pepper slices for a spicy kick.

Storing Leftovers:

Breakfast Hash leftovers can be stored in the fridge in an airtight container for up to 4 days. Microwave individual portions for a quick protein filled weekday breakfast everyone will love.

Serve with:

Sticky Ring (our Favorite special occasion breakfast)
Puff Pastry French Toast
Crispy Fluffy Buttermilk Waffl es
Strawberry Stuffed French Toast
Blueberry Buttermilk Pancakes

Breakfast Hash

Breakfast Hash is a tasty, hearty breakfast perfect for a lazy weekend morning.

Course Breakfast

Cuisine American

Keyword Eggs

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Author Kami | NoBiggie.net

Ingredients

3 + 1/2 tablespoons butter divided
1 medium red bell pepper (about 1 1/4 cups) diced
1/2 cup yellow onion diced
1 20 ounce package refrigerated shredded hash brown potatoes
8 ounces cooked ham diced
6 large eggs
salt and pepper to taste
1 cup cheddar cheese grated
1 tablespoon parsley chopped

Instructions

Melt butter in a large skillet over medium-high heat.
Add diced bell pepper and onion and cook for a few minutes until the onion is translucent.
Toss potatoes in with the bell pepper mixture then spread into an even layer and season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
Add ham and cook until potatoes are tender, about 3 minutes longer.
Push potatoes to one side of the pan. Reduce heat to low.
Whisk the eggs together until well combined.
Add additional 1/2 tablespoon butter into the empty side of the skillet. Pour in the eggs. Season the eggs with salt and pepper then cook and scramble until the eggs are set and no longer runny.
Toss mixtures together, sprinkle with cheese and toss just a few times to combine all together.
Garnish with chopped parsley. Serve warm.