Veggie Hash Recipe

Bake or pan-fry tater tots

Preheat oven to 425°F (220°C) if baking. Toss frozen tater tots with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and bake 20–25 minutes, turning once, until golden and crisp. Alternatively, pan-fry in a large skillet over medium-high heat in 1 tablespoon olive oil, shaking the pan occasionally, until crisp, about 12–15 minutes.

Slice and sauté

While tater tots cook, thinly slice the bell peppers and onion into 1/4-inch strips. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add peppers and onion, sprinkle 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon smoked paprika. Cook, stirring occasionally, until softened and lightly charred at edges, about 7–9 minutes. Remove from heat and set aside.

Dice the ripe tomato into small pieces (about 1/2 cup). Chop chives or green onion if using. Set aside to finish the hash for freshness and to avoid sogginess during cooking.

Make quick cheese sauce

In a small saucepan over low heat, melt 1 tablespoon butter. Whisk in 1 teaspoon flour and cook 30–45 seconds to remove raw flour taste. Slowly whisk in 3 tablespoons milk until smooth. Increase heat to low-medium and continue whisking until slightly thickened, about 1–2 minutes. Remove from heat and stir in 3 ounces shredded sharp cheddar, 1/4 teaspoon mustard, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper until smooth. Keep warm on very low heat or return to warm skillet off direct heat.

Scramble the eggs

Crack 2 large eggs into a bowl, add 1 tablespoon milk or cream, 1/8 teaspoon salt and 1/16 teaspoon black pepper. Whisk until blended. Heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter. Pour eggs in and let them sit briefly until edges set, then gently stir with a spatula, folding eggs until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Divide crispy tater tots onto plates or a serving skillet. Top evenly with the sautéed peppers and onions. Scatter diced tomato and chopped chives over the vegetables. Spoon warm cheddar cheese sauce over the tots and veggies (use all or as desired). Place the scrambled eggs on top or to the side. Finish with an extra sprinkle of cheddar or a grind of black pepper if desired. Serve immediately.