- 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
Egg Scramble in a Cheddar Hash Brown Crust
Feel free to vary the toppings as you would your favorite omelet and according to what you have on hand. For heartier portions, you could prepare a few more scrambled eggs and pile them higher in the pie plate. An 8-inch square baking dish would work well too. For a complete meal, serve with your favorite green vegetable or simple tossed salad.
Yields 4-6 servings
Yields 4-6 servings
Ingredients
Instructions
- 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.
Helpful hints
- It is best to measure the potatoes while they are still frozen, as they will squish down once thawed.
- To thaw quickly, place the potatoes in a colander and run warm water over them.
- For a crisp, golden crust, be sure to squeeze the excess moisture out of the potatoes no matter which way you thaw them.
- For most effective removal of excess water, wring the potatoes out in a clean tea towel.