Ingredients

The following ingredients have 6 Servings
  • 3 cups frozen shredded hash browns
  • 3 Tbsp vegetable oil (divided)
  • 1 green bell pepper (small, chopped and seeded)
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 4 oz mushrooms (sliced)
  • 1 tsp kosher salt (divided)
  • 1/4 cup ripe black olives (sliced)
  • 1/4 cup sun-dried tomatoes in oil (drained and chopped)
  • 6 large eggs (lightly whisked)
  • 1/4 tsp ground black pepper
  • 4 oz mozzarella cheese (shredded)

Instruction

  • Preheat oven to 350 degrees F.
  • Place a cast iron or non-stick oven-safe skillet over medium heat. Add oil, bell pepper, onion, and mushrooms and cook for 3-5 minutes, stirring occasionally. Add garlic and cook for 30 seconds.
  • Pour in the hash browns and 1/2 teaspoon of salt and stir to combine with the bell pepper and mushrooms. Spread out the hash browns in an even layer. Add another tablespoon of oil and cook 5-7 minutes without stirring.
  • Use a pancake turner and carefully turn the hash browns over. Press down if necessary, to form an even layer. Cook another 4-6 minutes without stirring or until the hash browns are a golden brown. Remove from the heat and set aside.
  • While the hash browns cook, combine the eggs, olives, sun-dried tomatoes, pepper, 1/2 teaspoon of salt, pepper, and shredded cheese in a bowl and whisk to combine.
  • Pour the egg mixture evenly over the hash brown layer in the skillet.
  • Bake for 9-10 minutes or until the eggs are set.
  • Cut into wedges and serve immediately.