Hash Scrambled Eggs Recipes

CHEESY SCRAMBLED EGGS WITH HASH BROWNS

Steps:

• Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
• Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.

SCRAMBLED BREAKFAST HASH

Steps:

• Place 1 Tbs. butter in a medium skillet and melt over med. heat.
• Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning.
• Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart.
• While tater crowns are browning, add eggs to a large glass mixing bowl.
• Add the 2 Tbs. water to the eggs and scramble with a fork.
• In a large skillet, melt 1 Tbs. butter on medium heat.
• Pour the eggs into the large skillet and allow the bottom to start to set.
• Add salt and pepper to the egg and scramble.
• Cook eggs until they are nice and fluffy and set.
• Place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese.
• Top with sour cream, salsa or both if you so desire and enjoy!
• Note: When making scrambled eggs, you should never mix them with milk (unless your making French toast). Milk causes the eggs to weep and be less fluffy.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SCRAMBLED EGG & FETA HASH

Steps:

• Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
• Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

EGG HASH

Steps:

• Open the can of hash. Turn it out into a frying pan over medium heat; I find cast iron works well.
• Break eggs into a glass or bowl.
• Break the yolk(s). Add the hot sauce, if desired. Mix until unable to tell apart.
• Pour the beaten eggs into the frying pan on top of the meat. Mix into the hash.
• Cook until done as you like it.

SCRAMBLED EGG HASH

Steps:

• In a large skillet sprayed with butter flavored cooking spray, brown potatoes and ham for about 10 minutes, stirring occassionally.
• Add eggs and lemon pepper.
• Mix well to combine.
• Stir in sour cream.
• Lower heat and continue cooking until eggs are set, stirring occasionally.