CHEESY SCRAMBLED EGG AND POTATO SKILLET

Cheesy Scrambled Egg and Potato Skillet image

This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread. You will need a large skillet for this, an electric frypan works well also. If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns.

Provided by Kittencalrecipezazz

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

10 -12 slices bacon (chopped into small pieces)
3 cups hash browns
2 medium onions, finely chopped
1 green bell pepper (seeded and chopped)
1 jalapeno pepper (seeded and finely chopped) (optional)
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
black pepper
1/4 cup whipping cream (unwhipped, can use milk)
12 large eggs, slightly beaten
1 1/2 cups shredded cheddar cheese
green onion, chopped

Steps:

In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
Season with seasoned salt and black pepper to taste.
Skim some of the fat off if desired.
In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
Sprinkle with chopped green onions.
Delicious!

Nutrition Facts : Calories 694.1, Fat 49.8, SaturatedFat 18.1, Cholesterol 491.9, Sodium 902.3, Carbohydrate 33.7, Fiber 3.4, Sugar 4.1, Protein 27.1

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