Hash Browns With Bell Peppers And Eggs Recipes

HASH BROWNS WITH BELL PEPPERS AND EGGS

Steps:

• Wash potatoes and cut them into 1/2 inch cubes. There is no need to peel. Peel the onion,, core and seed the peppers, and slice both the onion and the pepper into thin strips. Put potatoes, onions, and peppers in a large bowl. Add the paprika, garlic powder, Italian seasoning, and oil. Toss to combine.
• Heat a 12 inch skillet over medium high heat. Add potato mixture, cover, and cook, removing the lid every 2 to 3 minutes to stir. Cook for 10 to 12 minutes, until potatoes are soft and lightly browned. Reduce heat to medium low.
• Using a spoon, make four wells in the potato mixture. Quickly crack an egg into each well. Cover and cook until egg whites are firm and the yolk is still running, about 4 to 5 minutes. Sprinkle with salt and pepper to taste.

AIR FRYER HASH BROWN EGG BITES

Steps:

• Spray the cavities of a 7-cavity silicone egg bites mold with nonstick spray. Whisk together the eggs, heavy cream and 1/2 teaspoon salt in a large glass measuring cup until no white streaks remain.
• Divide the egg mixture, 1/3 cup of the Cheddar, the bell peppers and scallions among the cavities of the mold. Gently stir the mixture in each cavity with a spoon. Transfer the mold to the basket of a 6-quart air fryer, set it to 300°F and cook for 3 minutes.
• Meanwhile, combine the hash browns and remaining 1/3 cup Cheddar in a small bowl. Gently top each egg bite with the hash brown-cheese mixture.
• Set the air fryer to 300°F and cook for 12 minutes more. The top of each bite should be golden brown and the eggs should be set. Remove the mold and let stand for 10 minutes before popping out the egg bites. Serve warm.