Hash Browns and Egg Bake
Grocery-bought hash browns were combined with tomato, onion and eggs to make this delicious breakfast dish. Filling, tasty and so easy to make.
- 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
- grated cheese to garnish
- chopped parsley to garnish
- 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.
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