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Layered Hash Browns with Mixed Vegetables
Serves 4
Ingredients:
1 green bell pepper, diced
1 1/2 cup ham, diced
8 eggs
8 cups hash browns
1/2 red bell pepper, diced
1 jalapeño, seeded and diced
1 1/2 cup Cheddar cheese, grated
Canola oil, for frying
Salt, to taste
20 potato wedges
Pepper, to taste
1 onion, diced
4 tablespoons butter
Directions:
Separate hash browns and potato wedges, fry up in separate skillets. Cook until both are golden brown. Keep warm while other ingredients are prepared.
Place 2 tablespoons of butter in a large skillet, melt and toss in red bell pepper, jalapeño, onion, green bell pepper and ham. Toss a few times.
Combine hash browns and vegetable mixture, sprinkle cheese on top and gently toss together. Turn heat to low, let cheese melt.
In a separate skillet, melt remaining butter and add eggs. Fry eggs to desired consistency. Separate into four sections.
Dish out cheese covered hash browns/vegetable mixture onto four plates. Place potato wedges on top, then lay eggs on top.
Serve with salsa or Pico de Gallo and enjoy!
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