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Difficulty: Easy
Rating:
No Rating
Provided By: Debbie |
About 3 cups firmly packed frozen shredded potatoes
1 tablespoon butter
2 tablespoon oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
¾ teaspoon salt, divided
6 large eggs
¼ teaspoon pepper
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1. Preheat oven to 350 degrees.
2. Melt butter with oil in a 10 inch cast iron skillet over medium heat. Add bell pepper and onion. Saute 3-5 minutes or till tender. Add garlic and sauté 1 minute. Stir in shredded potatoes and ½ teaspoon salt. Cook about 10 minutes stirring often or till potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining salt.
4. Bake at 350 degrees for 12 – 14 minutes or tell eggs are set. Serve immediately.
I found the recipe and dad prepared this for Easter brunch 2010 for everyone.
It was delicious.
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