| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 to 3 cups canola oil, for frying
- 6 cups frozen hash browns
- Salt and freshly ground black pepper
- 18 to 20 frozen mini potato wedges
- 4 tablespoons butter
- 2 cups diced ham
- 1 jalapeno, seeded and diced, optional
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cups grated sharp Cheddar
- 8 eggs
- Store-bought salsa, for serving
Instructions
- Preheat the oven to 300 degrees F.
- Pour 3 tablespoons of the oil in a skillet and heat to medium. Add the hash browns and leave them undisturbed for a few minutes. Make sure the skillet’s not too hot. Ideally you’ll turn them only once and then cook them on the other side–you want them crispy and golden. Sprinkle with salt and pepper.
- In another skillet, add about an inch of oil. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp. Sprinkle with salt and pepper. (You can also bake these in the oven if you prefer.) Drain the hash browns and potato wedges on a paper towel and keep warm.
- Heat 2 tablespoons of the butter in a large skillet until melted. Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds. Turn off the heat and set the pan aside.
- In 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese. Bake for a minute or 2, until the cheese is melted. Remove from the oven with an oven mitt, as the skillets will be hot.
- Melt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside. Add the remaining tablespoon of butter and fry the remaining 4 eggs.
- Place the potato wedges over the top of the melted cheese, then top with 1 egg per skillet. Spoon the salsa over the top and serve immediately. Enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1570 |
| Total Fat | 101 g |
| Saturated Fat | 16 g |
| Carbohydrates | 138 g |
| Dietary Fiber | 17 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 216 mg |
| Sodium | 2020 mg |
Reviews
Urumojhum
What size mini skillets were used?
I love everything ree cooks she is great thanks please tell me where you find those. Mini cast iron frying pans you fixed the breakfast meal in thank you
These were great!!!! What size individual skillets were used?
After watching the episode, I made made it. It was a great. I would do it again
Great recipe. I changed a couple of things but it didn’t matter….it was delicious. I don’t do hash browns, so I roasted some diced potatoes in the oven with olive oil, salt and pepper and added them to the mix of vegetables halfway through the saute. Also added a diced poblano chile to the mix of vegetables; I couldn’t help myself on that one. Served it to my 3 sons for breakfast and they loved it! Thanks Ree for another great show!
Very yummy. Hardest part is those hash browns. Getting those crispy but not burned or mushy is a trick. Perfect breakfast for my teenagers as I send them out shovel snow.
Very good! Very filling!