hangover hash for dinner
TOTAL TIME: 30 minutes
SERVES: 2
Protein
6 eggs
Milk & Dairy
1 1/2 cups shredded cheddar
1 tsbp butter
Pantry
3 cups frozen hashbrowns
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/3 cup banana peppers
Produce
1 small red bell pepper
1 small green bell pepper
6 green onions
Chives to garnish
Start your hash. Dice bell peppers and white parts of green onion. To a large pan over medium heat, add 1 tsbp oil and your peppers and onion. Cook for about 2 minutes and remove from pan. To the same pan, add another 1 tbsp oil and your hashbrowns with 1/2 tsp salt. Mix well and keep cooking until golden brown (about 10 minutes).
Start your eggs. While your hashbrowns cook, grate your cheese, then make your eggs. Beat 6 eggs into a bowl until just mixed you aren't trying to get air in them. Heat a medium non stick pan over medium heat. Add 1 tbsp butter. When the butter has melted and starts to bubble slightly, add in your eggs with 1 tsp salt and a good amount of black pepper. Stir every 30 seconds gently with a spatula just to remove the eggs from the bottom and gently mix them. Once eggs are 80% cooked - still a touch runny but mostly firmed - remove from heat.
Finish your hash. Once your hashbrowns are golden brown and slightly crunchy, add back your bell peppers, along with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder and 1/3 cup diced banana peppers. Mix well, then add cooked eggs and cheese, mix until just incorporated and the cheese is melty and remove from heat.
Top with chives and serve with your favorite hot sauce or ketchup!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!