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You are here: Home / Breakfast at Noon / Hash Browns and Egg Bake

Hash Browns and Egg Bake

Connie Veneracion
Grocery-bought hash browns were combined with tomato, onion and eggs to make this delicious breakfast dish. Filling, tasty and so easy to make.
Hash Browns and Egg Bake
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine International
Servings 2 people

Ingredients
  

  • 1 tablespoon cooking oil
  • 1 large frozen hash brown patties or 2 small do not thaw
  • 1 large large plump tomato
  • 1 onion
  • drizzle olive oil
  • 2 eggs
  • salt
  • pepper
  • grated cheese to garnish
  • chopped parsley to garnish

Instructions
 

  • Preheat the oven (a turbo broiler works well too) to 400F.
  • Heat the cooking oil in a frying pan. Fry the hash browns on both sides just until lightly crisp.
  • Cut the hash browns into 6 to 8 squares. Set aside.
  • Halve the tomato. Scoop out the seeds and discard. Dice the flesh.
  • Peel and thinly slice the onion.
  • Smear the bottom of an oven-proof plate with olive oil.
  • Scatter the hash browns, diced tomatoes and sliced onion around the plate leaving the center free.
  • Crack two eggs directly onto the center of the plate.
  • Sprinkle everything with salt and pepper.
  • Bake at 400F for five to seven minutes or until the eggs are cooked to your specifications.
  • Sprinkle grated cheese and chopped parsley over the eggs, hash browns and veggies. Serve at once.
Keyword Eggs
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

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