Scrambled Egg Hash Food

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 & 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.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

EGG HASH

Steps:

• Open the can of hash. Turn it out into a frying pan over medium heat; I find cast iron works well.
• Break eggs into a glass or bowl.
• Break the yolk(s). Add the hot sauce, if desired. Mix until unable to tell apart.
• Pour the beaten eggs into the frying pan on top of the meat. Mix into the hash.
• Cook until done as you like it.

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.

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.

HASH & SCRAMBLED EGGS

Steps:

• Day 1-Cook beef according to instructiions on the package. Use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. About 5 to 6 hours.
• Brisket beef meat is done when the meat shreads easily from the fatty areas. Serve hot, as is with potatoes and/or a vegetable.
• Day 2-Potatoes into the same dutch oven with oil and vinegar. Cover potatoes with water and slow boil 5 minutes.
• Add Corned Beeef leftovers and all other ingredients. Slowly simmer at a "9 bubble simmer". (that's 8-10 bubbles on the surface).
• Once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. Cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. Keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. Or more if you want!
• Day 3-Fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and HAVE A DANDY SANDWICH.

SMOKED SALMON & SCRAMBLED EGG WITH HEALTHY HASH BROWNS

Steps:

• Preheat the oven to 175C/350°F.
• Chop the potatoes (We leave the skin on as it contains a lot of nutrition, but you can peel if you prefer), then grate or use the shredding feature on your food processor.
• Place the grated potatoes in a clean kitchen towel and squeeze out all the excess water, then place in a mixing bowl. Add in the nutritional yeast, ground almonds and dried oregano and mix well.
• Divide the mixture into small balls then flatten (if you make them too big, the middle of the hash brown won't be cooked through).
• Place in the oven for 15-20 minutes (until the outside has started to crisp).
• After about 15 minutes start making the scrambled egg and spinach. Place the spinach in a pan of boiling water to wilt for 3 minutes.
• Crack the egg into a bowl and mix with the soya milk and pepper. Heat the olive oil in a frying pan, then pour in the egg mixture, leave it to settle for about 30 seconds, then stir continuously until the eggs are softly set.
• Slice up the smoked salmon, then plate everything up and serve.