Egg, Veggie & Hashbrown Recipe

Prep vegetables and eggs

Peel and finely dice the yellow onion. Core, seed and dice the red bell pepper into approximately 1/2-inch pieces. Rinse and roughly chop the fresh spinach if the leaves are large. Crack the eggs into a medium bowl, add the milk, 1/4 tsp kosher salt and 1/4 tsp black pepper, then whisk until combined and slightly frothy.

Season hashbrowns

In a small bowl, toss the thawed shredded hashbrowns with the remaining 3/4 tsp kosher salt, 3/4 tsp black pepper, smoked paprika and garlic powder until evenly coated.

Cook hashbrowns

Heat 1 tbsp olive oil and the butter in a large nonstick or cast-iron skillet over medium-high heat until the butter foams. Spread the seasoned hashbrowns in an even layer in the pan. Press gently with a spatula. Cook undisturbed for 4–6 minutes, or until the underside is deeply golden and crisp. Flip in sections (or invert onto a plate and slide back into the pan) and cook another 3–4 minutes until the other side is golden and hashbrowns are cooked through. Transfer the hashbrowns to a plate and keep warm.

Sauté vegetables

Return the pan to medium heat and add the remaining 1 tbsp olive oil. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and slightly caramelized, about 4–5 minutes. Add the chopped spinach and cook for 1–2 minutes more until wilted. Season the vegetables with a light pinch of salt and pepper.

Cook eggs

Push the sautéed vegetables to one side of the skillet (or transfer vegetables to the plate with hashbrowns if your pan is crowded). Reduce heat to medium-low and add a small pat of butter if the pan looks dry. Pour the whisked eggs into the cleared space and let them set briefly at the edges for 20–30 seconds, then using a spatula gently stir and fold the eggs, creating soft curds. When eggs are about 80% cooked (still slightly runny), stir in the sautéed vegetables and cook together for 30–60 seconds to finish cooking the eggs. Remove from heat.

Assemble and finish

Return the crisp hashbrowns to the skillet or plate if they were moved. Spoon the scrambled eggs and vegetable mixture over the hashbrowns (or serve eggs beside). Sprinkle the shredded cheddar cheese over the eggs so it melts from residual heat. Taste and adjust seasoning with additional salt, pepper or smoked paprika as desired. Garnish with chopped fresh chives.

Serve immediately with hot sauce and a dollop of sour cream or Greek yogurt on the side if desired.