Ingredients
The following ingredients have 4 Servings
- 1/2 bag(s) frozen hash brown potatoes
- 1 small red pepper chopped
- 1 small sweet onion sliced, separate the rings
- 8 slice(s) bacon chopped
- 3/4 cup(s) sliced mushrooms
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 3 teaspoon(s) olive oil
- SAUCE
- 2 tablespoon(s) butter
- 2 tablespoon(s) all purpose flour
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 1/2 cup(s) milk
- 1/2 cup(s) shredded colby-monterey jack cheese
- 2 tablespoon(s) canned chopped green chili peppers
- EGGS
- 4 large eggs poached, leaving yolks soft
- TOPPING
- 1 large spoonful of diced tomatoes, canned or fresh
- 2 stalk(s) chopped green onion
Instruction
- Fry bacon in a skillet until slightly crispy.
- Meanwhile in a large skillet, cook onions and red pepper in olive oil until tender, then add mushrooms and cook until tender.
- Add hash browns, bacon and grease, salt and pepper to the cooked vegetables and cook until potatoes start to brown.
- For the sauce, melt the butter in a small sauce pan and whisk in flour until smooth. Gradually stir in milk and bring to a boil. when boiling starts whisk for a minute then ad cheese and chopped chili peppers. And stir until melted.
- Divide the cooked potatoes and vegetables onto 4 plates, place poached eggs on top of cooked potatoes and vegetables and spoon sauce on top of eggs. Top with diced tomatoes and chopped green onion and enjoy!
