Scrambled Breakfast Hash Food

CAMPER'S BREAKFAST HASH

Steps:

• In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.

BREAKFAST EGG SCRAMBLE

Steps:

• To make this cheesy breakfast egg scramble, start by adding half of the oil to your griddle or a large non-stick skillet and heat over medium high.
• Once oil has heated, add hash browns in an even layer, sprinkle generously with salt and pepper, press down lightly and cook for 6-7 minutes or until golden on the bottom. Drizzle the top of your hash browns with the remaining oil, then flip the hash browns over using a large spatula. Season again with S&P. Continue cooking for another 7-8 minutes.
• Once your hash browns are cooked, remove from pan or push aside on griddle. To the skillet or griddle, add 1 tablespoon butter and once melted, add diced onion. Cook for 2-3 minutes to soften onions. Add bacon pieces to warm and stir to combine. Cook for 1-2 minutes. Remove from skillet or move on top of hash browns if still on griddle.
• To a skillet, add 1 tablespoon butter over medium heat. Add eggs to a large bowl with a dash of salt and pepper and whisk to scramble. Pour eggs into skillet. As eggs begin to set, gently PULL the eggs across the pan with a spatula, forming large soft curds. Continue cooking until eggs have thickened and no visible liquid egg remains.
• Bring hash browns, bacon, onions and eggs together in your cooking vessel and gently stir to combine. Cover with shredded cheese and cook gently until cheese melts. Garnish with green onions or parsley. Serve immediately.

BREAKFAST HASH

Steps:

• Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
• Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
• Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
• Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.

BREAKFAST SCRAMBLE

Steps:

• Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
• Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

SCRAMBLED BREAKFAST HASH

Steps:

• Place 1 Tbs. butter in a medium skillet and melt over med. heat.
• Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning.
• Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart.
• While tater crowns are browning, add eggs to a large glass mixing bowl.
• Add the 2 Tbs. water to the eggs and scramble with a fork.
• In a large skillet, melt 1 Tbs. butter on medium heat.
• Pour the eggs into the large skillet and allow the bottom to start to set.
• Add salt and pepper to the egg and scramble.
• Cook eggs until they are nice and fluffy and set.
• Place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese.
• Top with sour cream, salsa or both if you so desire and enjoy!
• Note: When making scrambled eggs, you should never mix them with milk (unless your making French toast). Milk causes the eggs to weep and be less fluffy.

SCRAMBLED EGG HASH

Steps:

• In a large skillet sprayed with butter flavored cooking spray, brown potatoes and ham for about 10 minutes, stirring occassionally.
• Add eggs and lemon pepper.
• Mix well to combine.
• Stir in sour cream.
• Lower heat and continue cooking until eggs are set, stirring occasionally.

SCRAMBLED EGG & FETA HASH

Steps:

• Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
• Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

BREAKFAST HASH

Steps:

• Crumble sausage into large skillet.
• Add potatoes, peppers and onion, and cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally.
• Drain off any drippings.
• Whisk eggs and milk in small bowl until blended.
• Add to sausage mixture; scramble until eggs are set but not dry.
• Serve hot, and refrigerate leftovers.

CHEESY HASHBROWNS BREAKFAST SCRAMBLE

Steps:

• Cook sausage and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in hot water, margarine and uncooked Potatoes. Heat to boiling over high heat, stirring constantly, until margarine is melted.
• Reduce heat to medium-high; press mixture evenly. Cook uncovered, without turning or stirring, until liquid is absorbed and most of bottom is brown.
• Meanwhile, stir Topping mix and milk in measuring cup or bowl, using fork, 30 seconds (mixture will not be smooth); set aside.
• Turn with pancake turner; press down firmly. Pour eggs evenly over sausage mixture. Cover and cook 2 minutes. Uncover and cook about 1 minute longer, stirring entire mixture frequently, until well mixed and eggs are thickened throughout. Remove from heat.
• Pour topping over mixture in skillet (do not stir in). Sprinkle with bacon bits; serve immediately.