SUN-DRIED TOMATO AND ROASTED GARLIC SKILLET BREAKFAST
Ready, Set, Cook! Special Edition Contest Entry: A hearty, one-pan breakfast dish featuring Simply Potatoes Shredded Hashbrowns. Hashbrowns, bacon and eggs are dressed up with fresh herbs, sun-dried tomatoes and roasted garlic in this satisfying skillet breakfast.
Provided by Tinkerbell
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large (12-inch) skillet, over medium heat, fry chopped bacon just until crisp. Remove bacon to paper towels and set aside. Drain all but 1 Tablespoon of the grease.
- Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns. Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down.
- Cook 6-7 minutes, or until golden brown on the bottom.
- Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections. Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom.
- Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan. Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes.
- Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine.
- Allow to cook without stirring for 2-3 minutes.
- Use spatula to section and gently turn over mixture. Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes.
- Serve alone or with sour cream and salsa.
Nutrition Facts : Calories 227.9, Fat 17.7, SaturatedFat 4.5, Cholesterol 284.4, Sodium 237.8, Carbohydrate 5.8, Fiber 1.2, Sugar 3.1, Protein 11.3
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Nan Sha
[email protected]I don't think I'd like the sun-dried tomatoes in this dish.
Poomi Hussain
[email protected]This recipe seems like it would be a lot of work.
Edouarzin Ludner
[email protected]I'm not sure about the sun-dried tomatoes, but I'm intrigued by the roasted garlic.
Hayley Allen
[email protected]This recipe is definitely on my to-cook list.
Yayyo Qalo yayyo
[email protected]I can't wait to try this recipe. It looks so delicious.
Shanaka Perera
[email protected]This recipe is a must-try for any breakfast lover.
shishir sarma sarma
[email protected]I'm definitely making this recipe again. It's a new favorite!
Redmi
[email protected]This dish is a great way to get your kids to eat vegetables.
Sourav Mojumder
[email protected]I love that this recipe can be made in one skillet. It makes cleanup a breeze.
Mohsin Alee
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant. I'm definitely making it again for my next dinner party.
Mohsin Khan gopang
[email protected]This recipe is a great way to use up leftover roasted garlic. I always have some on hand, so it's nice to have a recipe that uses it up.
Ally Haruna
[email protected]I'm not usually a fan of sun-dried tomatoes, but they were surprisingly good in this dish. The roasted garlic really mellowed out their flavor.
Md H Shariful Islam
[email protected]This dish is so flavorful and versatile. I've made it for breakfast, lunch, and dinner. It's always a hit. The roasted garlic adds a really nice touch.
Jamir Ramey
[email protected]I tried this recipe for a quick and easy weeknight dinner. It was delicious and so easy to make. I didn't have any sun-dried tomatoes, so I used fresh cherry tomatoes instead. They worked just as well.
Ariful Alam Samrat
[email protected]This recipe was a hit at our weekend brunch! The sun-dried tomatoes and roasted garlic added a depth of flavor that made the dish really special. I loved the crispy Parmesan crust on top. Definitely a keeper!