Breakfast/Brunch

Oven Baked U.S. Hashbrowns with Eggs

  • Ready Time: 40min
    No Reviews
  • Prep Time: 15min
    Cook Time: 25min
  • Potato Type: Russet
  • Serves: 4
    Prep Method: Oven
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Ingredients

Oven baked U.S. Hashbrown

  • 8 nos U.S. frozen Hashbrowns
  • 50gm Beef bacon (Cut strip)
  • 20gm White Onion (Small cube)
  • 10gm Green Capsicum (Small cube)
  • 10gm Yellow Capsicum (Small cube)
  • 50gm Cherry Tomatoes (Cut halves)
  • ¾ tsp Salt
  • ¾ tsp Black Pepper
  • 10ml Cooking Oil
  • 2gm English Parsley(Chopped)

Preparation
Prep Time: 15min | Cook Time: 25min

  1. Pre heat a medium size cooking pan and add cooking oil. Sautee the beef bacon, white onion, capsicum green and yellow. Cooked for another 10 minutes. Last add the tomato cherry, salt and pepper.
  2. Pre heat oven at 180 Celsius and set cooking time for 15 minutes. Arrange the frozen U.S. hashbrowns on the baking tray. Start the cooking process now.
  3. Once the U.S. hashbrowns are cooked, transfer and arrange it into the skillet. Add the rest of the ingredient that was cooked earlier on on top of the hashbrown. Use a small ladle to make 3 small hole on top of the hashbrown, then crack 3 egg and put it in.
  4. Pre heat the oven again at 180 Celsius and set cooking time for 5 minutes this time. Put the dish inside the oven again and continue the cooking process.  Once the dish is cooked, removed from the    Sprinkle some chopped parsley on top

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