Hash Brown Potatoes with Scrambled Eggs and Vegetable Salsa
by Editorial Staff
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
- Finely chop the tomato, cucumber, and bell pepper. Stir in salsa and set aside.
- Peel the potatoes and grate them on a coarse grater. Peel the onion and chop finely.
- 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).
- Pour eggs onto fried potatoes with onions, keeping the yolk intact. Sprinkle with grated cheese. Season with salt and pepper.
- Place the frying pan in a preheated oven for a couple of minutes – until the eggs set and the cheese melts.
- Serve the potatoes with scrambled eggs, sprinkling the vegetable mixture (salsa) on top. Bon Appetit!
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