Hash Browns Supper
Transform your everyday ingredients into a comforting, flavor-packed delight with this Hash Browns Supper recipe! Crisp, golden-brown russet potato hash browns serve as the perfect base for a vibrant medley of sautéed bell peppers, rich sharp cheddar cheese, and eggs cooked just how you like them. Seasoned with a blend of garlic and onion powder for an extra kick, this skillet masterpiece is a quick and satisfying meal ideal for busy weeknights or indulgent brunches. Topped with fresh scallions for a pop of color and served with optional sour cream for added creaminess, this 40-minute recipe cooks up beautifully crispy layers and melty cheese for an irresistible, all-in-one dish. Perfect for lovers of hearty, homemade comfort food!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 4 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1 cup Sharp cheddar cheese
- 4 large Eggs
- 1.5 cups Bell peppers (red, yellow, green - diced)
- 0.5 cup Scallions (sliced)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Peel the potatoes and grate them using a large-holed grater. Transfer the grated potatoes to a clean kitchen towel and wring out as much moisture as possible.
Place the shredded potatoes in a large bowl and mix in salt, pepper, garlic powder, and onion powder until evenly distributed.
Heat 2 tablespoons of vegetable oil and 1 tablespoon of butter in a large non-stick skillet over medium-high heat.
Spread half of the seasoned potatoes evenly across the hot skillet, pressing them down gently with a spatula to form a flat, even layer. Cook for 5-7 minutes, or until the bottom is golden brown and crispy.
Carefully flip the hash brown layer and cook the other side for another 5-7 minutes, adding more oil or butter if needed. Repeat the process with the remaining shredded potatoes.
While the hash browns are cooking, heat a separate skillet over medium heat. Add the diced bell peppers and sauté for 3-4 minutes until slightly softened. Set aside.
In the same skillet, fry or scramble the eggs to your liking and keep them warm.
Once all the hash browns are cooked, layer them on a serving platter. Sprinkle the shredded cheddar cheese over the top while the hash browns are still hot to melt the cheese.
Top the cheesy hash browns with sautéed bell peppers, cooked eggs, and sliced scallions.
Serve immediately with a dollop of sour cream if desired. Enjoy your flavorful Hash Browns Supper!
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 30.9 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1336 mg | 103% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 7904 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
