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Layered Hash Browns with Mixed Vegetables

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Serves 4 | 

A hearty and delicious way to start the day.


1 green bell pepper, diced
1 1/2 cup ham, diced
8 eggs
8 cups hash browns
1/2 red bell pepper, diced
1 jalapeño, seeded and diced
1 1/2 cup Cheddar cheese, grated
Canola oil, for frying
Salt, to taste
20 potato wedges
Pepper, to taste
1 onion, diced
4 tablespoons butter


  1. Separate hash browns and potato wedges, fry up in separate skillets. Cook until both are golden brown. Keep warm while other ingredients are prepared.
  2. Place 2 tablespoons of butter in a large skillet, melt and toss in red bell pepper, jalapeño, onion, green bell pepper and ham. Toss a few times.
  3. Combine hash browns and vegetable mixture, sprinkle cheese on top and gently toss together. Turn heat to low, let cheese melt.
  4. In a separate skillet, melt remaining butter and add eggs. Fry eggs to desired consistency. Separate into four sections.
  5. Dish out cheese covered hash browns/vegetable mixture onto four plates. Place potato wedges on top, then lay eggs on top.
  6. Serve with salsa or Pico de Gallo and enjoy!
Cooking Method: Skillet
Course: Breakfast

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