Sunny side up skillet

You will need:

  • 8 cups frozen shredded hash browns
  • 6 baby red potatoes, diced
  • 4 tablespoons butter
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • small package of mushrooms, cleaned
  • 10 strips of bacon, cooked
  • sharp cheddar cheese, grated
  • eggs
  • salsa or pico de gallo
  • olive oil
  • salt
  • pepper

Fry the hash browns and red potatoes in olive oil with salt and pepper, in separate skillets until golden brown. Heat 2 tablespoons of butter in a large skillet, throw in the veggies and half of the bacon(chopped). Cook over medium heat until onions are transparent and mushrooms are tender. Layer the hash browns, potatoes, veggie & bacon mixture, and grated cheese. Melt the remaining 2 tablespoons of butter (also use a tablespoon of your bacon grease for better tasting eggs) in a nonstick skillet and fry the eggs just until the egg whites begin to harden. Place eggs on top of your skillet and serve with salsa and bacon.

This came from Food Network Magazine’s May 2012 issue but we of course modified it a bit. You can make the eggs to your liking if you are not a sunny side up type of guy or gal! Our whole family loved this & next time we have guests over for breakfast I will definitely be making this again!

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Cheesy beer casserole

Use your leftover beer cheese soup (from my last post), to make an easy cheesy casserole!

You will need:

Cook ground beef until no longer pink, drain. In a large greased casserole dish, layer beef, soup, veggies, & hash browns. Bake at 350° for an hour, then broil for an additional 10 minutes.

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