Hash Brown Potatoes with Scrambled Eggs and Vegetable Salsa

Hash Brown is a popular American grated potato dish, a variant of pancakes. And salsa is just a salad of finely chopped vegetables. Cooking potatoes, fried with onions and baked in the oven with eggs and cheese, and served with a vegetable salad.

Ingredients

• Potatoes – 200-300 g (2 pcs.)
• Onions – 100-150 g (1-2 pcs.)
• Eggs – 2 pcs.
• Cheddar cheese – 50 g
• Butter – 50 g
• Salt to taste
• Ground black pepper – to taste

For vegetable salsa:

• Fresh tomato – 1-2 pcs.
• Bulgarian pepper – 1 pc.
• Fresh cucumber – 1-2 pcs.

Directions

1. Finely chop the tomato, cucumber, and bell pepper. Stir in salsa and set aside.
2. Peel the potatoes and grate them on a coarse grater. Peel the onion and chop finely.

   

3. Preheat oven to 200 degrees. Heat the butter in a large oven-safe skillet. Place the potatoes and onions in the pan. Fry, stirring occasionally, over medium heat until golden brown (until tender).
4. Pour eggs onto fried potatoes with onions, keeping the yolk intact. Sprinkle with grated cheese. Season with salt and pepper.
5. Place the frying pan in a preheated oven for a couple of minutes – until the eggs set and the cheese melts.
6. Serve the potatoes with scrambled eggs, sprinkling the vegetable mixture (salsa) on top. Bon Appetit!