Ingredients
Instructions
- Prepare the potatoes by grating them if fresh and removing moisture or thawing if frozen
- Heat the olive oil or butter in a nonstick skillet over medium heat
- Add the hash browns in an even layer add onions and bell peppers if desired
- Cook for 5 to 7 minutes without stirring until the bottom is crispy and golden brown
- Season with salt and pepper flip in sections cook another 5 minutes or until crispy on the other side
- Make 4 wells in the hash browns with a spoon or spatula
- Crack an egg into each well season with salt and pepper
- Cover the skillet and cook the eggs on medium low heat for 3 to 5 minutes or until the whites are set
- Add cheese if desired in the last minute then cover again to melt
- Garnish with fresh herbs and serve hot
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