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Nutrition Facts
Serving Size 1 (276g) Recipe makes 4 servings
Calories 695
Calories from Fat 467		(67%)
Amount Per Serving		%DV
	Total Fat 52.0g	79%
	Saturated Fat 19.4g	97%
	Monounsaturated Fat 23.1g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 370mg		123%
Sodium 893mg		37%
Potassium 722mg		20%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 2.6g	10%
	Sugars 3.3g
Protein 24.2g		48%
detailed view... how is this calculated?

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Recipe #142698 | 25 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Koechin (Chef)
Oct 25, 2005

I posted this in the new forum for 30 minute meals and was asked to post it here as well! It is fast easy and satisfying for brunch or supper. My mother used to make this. Of course not with frozen hash browns.

SERVES 4 -6 (change servings and units)

Ingredients

16 ounces frozen hash browns
1 small onion, chopped
6-8 slices bacon, diced
2 tablespoons olive oil
6-8 eggs, lightly beaten
1 cup shredded sharp cheddar cheese
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
In a large oven proof skillet (10-12 inch) heat the olive oil.
2
Add the onion and bacon and sauté until onions are soft. Sometimes I use leftover chunks of ham (from freezer).
3
Add a generous layer of the potatoes. No need to thaw. You may not need the whole bag. Save the rest for another use. :-).
4
Toss well with the oil.
5
Season with the salt and pepper as well as the thyme. Toss again.
6
Cook until underside turns brown.
7
Turn over and brown on other side. Peek underneath with your spatula.
8
Now pour your beaten eggs over the top, and lift around the edges to let some run underneath.
9
When the eggs start to set on top sprinkle with the cheddar cheese (more or less depending on what you have on hand).
10
Now place the skillet in your pre-heated 375°F oven and bake until cheese is melted.
11
Serve in wedges with a salad. Or at breakfast with fruit. This should take no more than 30 minute total. Enjoy,:-).

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Featured Reviews for This Recipe

From: pattikay in L.A.

On Oct 21, 2006

I liked this, but my husband thought it lacked flavor - though I don't understand why - it tasted like an omelette, basically, and he likes those. Anyway, I liked the texture the potatoes added and the ease of mixing together and cooking. I think this will make a good base recipe, so next time I'll jazz up the egg mixture with something robust like feta and kalamata olives or salsa and jalapenos. Thanks for posting!

0 people found this review helpful

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From: Minxkat1

On Jan 19, 2006

This was delicious and so simple to make. My 11 year old put away three large wedges all by himself. I loved the taste of the thyme with the eggs and potatoes. I deviated from the recipe slightly by using bacon bits as I had no bacon in the house, and I used seasoning salt in place of the regular salt. I also didn't finish it in the oven, I just put a cookie sheet on top of the frying pan when it was time to melt the cheese. I served it with a spinach salad. This goes into my keeper file, I will be making it quite frequently.

2 people found this review helpful

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From: Derf

On Feb 5, 2006

Nice Sunday breaky! I had some left over potatoes to use up and had some frozen homemade bacon bits I used. I did cut back on the oil, used veggie spray instead. The thyme added good flavour with the potato. We ate half and will finish it off either for a snack or for breakfast tomorrow. thanks for sharing one we will use again.

1 person found this review helpful

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