- RECIPE YEAR: 2014
- YIELD: Serves 6
Our guests always love this dish, but then, who doesn't love hash browns and eggs?
- Olive oil as needed
- 4 green onions, chopped
- 1 bell pepper, seeded and diced
- 1 to 3 garlic cloves, minced
- 5 eggs
- 1/2 cup sour cream
- 3 cups frozen grated hash brown potatoes
- 1 3/4 cups shredded cheese (cheddar and jack)
- 1/2 teaspoon salt
- Dash of paprika
- 1 medium tomato, sliced
- 1 tablespoon chopped fresh chives
Preheat the oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray. In a sauté pan over medium heat, warm olive oil. Add the green onions, bell pepper and garlic and cook, stirring frequently, to soften the vegetables and release the flavors, 1 to 2 minutes. In a large bowl, whisk together the eggs and sour cream. Stir in the potatoes, 1 1/2 cups of the cheese and the salt, mixing well. Add the sautéed vegetables. Pour the egg mixture into the prepared pie dish and sprinkle with paprika. Transfer to the oven and bake for 30 minutes. Remove the pie from the oven, arrange the tomato slices on top and sprinkle with the remaining 1/4 cup cheese. Bake for 30 minutes more. Cut the pie into 6 wedges and sprinkle with the chives. Serve immediately.