Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cups frozen shredded hash brown potatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- 10-inch nonstick skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a 10-inch nonstick skillet over medium heat.
2. Add the hash brown potatoes and season with garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper.
3. Cook, stirring occasionally, for 10 minutes or until the potatoes are golden brown and crispy.
4. Push the potatoes to one side of the skillet and crack the eggs into the empty side.
5. Cook for 2 minutes or until the eggs are cooked to your liking.
6. Add the butter, cheese, bacon, and parsley to the skillet and stir to combine.
7. Cook for 1 minute or until the cheese is melted.
8. Using a spatula, carefully roll the potatoes and eggs together to form a log.
9. Slice into 4 pieces and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 447
Fat: 32g
Carbohydrates: 18g
Protein: 22g
Substitutions for Ingredients
- Olive oil: Canola oil or vegetable oil
- Frozen shredded hash brown potatoes: Fresh shredded potatoes
- Butter: Margarine
- Cheddar cheese: Any type of shredded cheese
- Bacon: Sausage or ham
- Parsley: Chives or green onions
Variations:
- Add 1/2 cup of diced bell peppers or mushrooms to the hash browns for extra flavor.
- Use a different type of cheese such as mozzarella or Swiss.
- Add 1/4 cup of diced onion to the hash browns.
Tips and Tricks:
- Make sure to use a nonstick skillet so the potatoes don't stick to the bottom.
- Make sure to cook the potatoes until they are golden brown and crispy.
- Make sure to cook the eggs until they are cooked to your liking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the hash brown breakfast roll with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Sour cream, fresh parsley, diced tomatoes, diced avocados, diced onions, diced bell peppers.
Pairings:
Serve with toast, fresh fruit, or a side of bacon or sausage.
Suggested Side Dishes:
Fruit salad, roasted vegetables, breakfast potatoes, or a side of bacon or sausage.
Troubleshooting Advice:
- If the potatoes are not getting crispy, cook them longer.
- If the eggs are not cooking fast enough, turn up the heat.
Food Safety Advice:
Make sure to cook the eggs until they are cooked through and the yolks are no longer runny.
Food History:
Hash browns are believed to have originated in Scotland in the late 19th century.
Flavor Profiles:
This dish has a savory flavor with hints of garlic, onion, paprika, oregano, and thyme.
Serving Suggestions:
Serve this dish for breakfast or brunch with a side of fresh fruit or roasted vegetables.
Related Categories
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Taste: Savory, Crispy, Cheesy, Comforting, Hearty