Seafood Alfredo Skillet Recipe
Hashbrowns topped with shrimp, crab, onions, green peppers, mozzarella cheese, and three sunny-side up eggs in an alfredo sauce. Served with choice of toast.
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Ingredients
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Main Ingredients
Alfredo Sauce
Serving Accompaniments
Method
Preparation of Hashbrowns
- 1
Prepare the Hashbrowns
In a large skillet over medium heat, add the hashbrowns. Cook until they are golden brown and crispy, about 10-15 minutes, flipping occasionally. Once cooked, remove them from the skillet and set aside.
Cooking the Seafood
- 2
Sauté Seafood and Vegetables
In the same skillet, add a tablespoon of butter and heat over medium-high heat. Add the diced onions and green bell peppers, and sauté for 3-4 minutes until softened. Then add the shrimp and crab meat, cooking for an additional 5-7 minutes until shrimp are pink and cooked through. Remove from skillet and set aside.
Making the Alfredo Sauce
- 3
Prepare the Alfredo Sauce
In the same skillet, reduce heat to medium and add the remaining butter. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, black pepper, and nutmeg. Cook for 2-3 minutes until the sauce thickens slightly.
Combining Ingredients
- 4
Combine Everything
Return the cooked hashbrowns to the skillet with the Alfredo sauce, followed by the sautéed seafood and vegetables. Mix well to ensure everything is coated with the sauce. Add the shredded mozzarella cheese on top. Cover and let cook for an additional 5 minutes, until the cheese is melted.
Cooking the Eggs
- 5
Cook Sunny-Side Up Eggs
In a separate frying pan, cook the eggs sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes.
Serving
- 6
Serve the Dish
Spoon the seafood alfredo mixture onto plates, top each serving with one sunny-side up egg. Serve with your choice of toast on the side.
