Hashbrowns and eggs together as one! I think it is instant comfort food! You can serve this for breakfast or brunch, or lunch or even dinner! Why not! Breakfast for dinner is one of our favorite things!
I don’t think you could use the cubed potatoes in this recipe, they would be too chunky. I think homemade shredded potatoes would be excellent, but you should make sure they are drained well. I think there is taste a difference between frozen and fresh potatoes, but to be honest, I didn’t have any good fresh potatoes, so the frozen ones worked well, and they made it easy.
I use 6 eggs for this recipe, because I make it in a 8×8 glass pan. If you want to use a bigger pan, add 2 more eggs and another 1/2 cup of half & half and the full bag of potatoes. You basically double the recipe except for the eggs!
Sauce the onions and peppers in the butter till the onions are translucent and the peppers are soft, about 2-3 minutes.
1/2 package of shredded hash browns (package typically is 1 pound 14 oz)
1 red bell pepper diced
1 small onion diced
2 TBSP unsalted butter
1/2 cup half & half
1/2 cup shredded cheddar cheese (or shredded cheddar/jack cheese) plus more for the top
1 tsp garlic powder
1/2 tsp paprika
1 & 1/2 tsp kosher salt
1 tsp black pepper
Preheat oven to 350º. Butter the bottom and sides of an 8×8 glass dish, set aside. In a medium pan, sauce onions and peppers in 2 TBSP of unsalted butter until translucent. In a medium bowl, whisk eggs, half&half, add spices and cheese. Add peppers and onions and half of a package of frozen hash browns. Pour into prepared pan. Top with remaining cheese. Bake uncovered for 45 minutes. Serve with a side of salsa, or salad.