Ingredients
-
10 - 12
-
3
-
2
-
1
-
1
-
1
-
-
1/4
-
12
-
1 1/2
-
-
-
-
-
Directions
Cheesy Scrambled Egg and Potato Skillet, This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread You will need a large skillet for this, an electric frypan works well also If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns , oh so so so so good, thank you Kit!, OMG this was excellent for Dave’s Father’s Day breakfast Loved the jalapeno pepper also in this 2 onions seemed like a lot to me (I know you like lots of onions) so I decreased it to 2 green onions and that was good for us Other than that, made as directed Thanks Kitz for another winner
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Steps
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1
Done
|
In a Large Skillet Cook the Bacon Pieces Over Medium Heat For About 4-5 Minutes. |
|
2
Done
|
Add in Hash Browns and Continue Cooking Stirring Until Potatoes Are Browned and Crisp (about 12-15 Minutes). |
|
3
Done
|
Add in Onions, Bell Pepper and Jalapeno (if Using) Continue to Cook Until Veggies Are Tender (about 3-4 Minutes). |
|
4
Done
|
Season With Seasoned Salt and Black Pepper to Taste. |
|
5
Done
|
Skim Some of the Fat Off If Desired. |
|
6
Done
|
in a Bowl Whisk Together the Eggs With Whipping Cream Until Well Combined; Pour Over the Veggies/Potato Mixture in the Skillet, Then Stir With a Wooden Spoon or Spatula to Combine. |
|
7
Done
|
Cook Over Medium Heat Gently Lifting Portions With Spatula So Uncooked Portion Flows Underneath or Until the Eggs Are Just Set (about 4-5 Minutes). |
|
8
Done
|
Sprinkle With Grated Cheddar Cheese, Then Let Stand For 2-3 Minutes Until Melted. |
|
9
Done
|
Sprinkle With Chopped Green Onions. |
|
10
Done
|
Delicious! |
