Quick Brekkie Hash for One (Edit recipe)

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A hearty brunch is as simple as a couple fresh veggies, some frozen cubed hashbrowns, my fave Primal Palate seasoning, and some perfectly yolky fried eggs.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 1

Ingredients

1 whole Extra Virgin Olive Oil
1 Tbsp Butter, Unsalted
0.5 whole Red Onion, small onion, chopped
0.5 whole Red Bell Pepper
1 cup Frozen Hash Browns, seasoned, cubed hashbrowns
2 cloves Garlic, crushed & minced
1 whole Meat & Potatoes Seasoning - Primal Palate
2 whole Egg, Large, Free-Range & Organic. Local is best!
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh
1 whole Red Pepper Flakes
0.333 cup Aged Cheddar Cheese, aged marble, shredded (measurement is approx)
0.5 Tbsp Chives, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start heating a tablespoon or so of EVOO in a small non-stick set to about medium. Once heated, add a good pinch of red pepper flakes, the onion, bell pepper, and a good hit of both salt & pepper. Stir and cook until your veggies have softened a bit, 4ish minutes, before add the frozen cubed potatoes and garlic. Season liberally with the Primal Palate seasoning and another good hit of both salt and pepper. Continue to stir and cook for 6 + minutes until veggies are tender and potatoes are softened with some nice browning action. Taste and adjust salt / pepper if needed / desired.
Once everything is ready, transfer to your serving dish and top the shredded cheddar. Wipe out the skillet and return it to the heat. Add a splash of EVOO and the butter. Once that is melted, carefully crack in your eggs and season them generously with salt, pepper, pepper flakes, and Primal Palate seasoning. As the eggs bubble away, make sure to spoon the hot butter / EVOO onto the whites, particularly around the yolk to hasten their cooking while keeping your yolk silky & bursty.
Once the eggs are ready, you can trim excess whites if desired for visuals, otherwise, serve the eggs on top of the cheesy hash and finish with a good sprinkle of chives. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	632
Fat:	51 g
Carbohydrates:	21 g
Protein:	27 g
Cholesterol:	30 g
Sodium:	1129 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.