- 3 cups shredded hash brown-style potatoes, thawed (not the cubed variety)
- 1 cup shredded sharp cheddar cheese, divided
- 8 eggs, divided
- 3 pieces bacon, cooked and crumbled
- 1 small tomato, diced
- 1/2 an avocado, diced
Squeeze excess moisture from the hash browns. (I like to wrap them in a clean tea towel and wring out the extra water.) Then mix with 3/4 cup cheese and 2 of the eggs which have been lightly beaten.
Press the mixture into a lightly greased 9-inch pie plate and bake at 425 degrees F for 15-20 minutes or until the edges are crispy and golden brown.
Meanwhile, on your stovetop, scramble the remaining 6 eggs in a medium-size skillet. Place the cooked eggs in the hot crust, and sprinkle with the bacon, tomato and avocado.
Top with the remaining 1/4 cup Cheddar cheese (or 1/2 cup if you like it cheesier). If desired, broil for about a minute, watching closely, or until cheese is just melted.
the fountain avenue kitchen https://fountainavenuekitchen.com/