Our farm-fresh recipe for Eggs & Hash Brown Skillet is perfect for a big family or entertaining. Whether for breakfast or brunch, this one-pan egg and potato dish is a rise-and-shine hit.
Cooking Time: 15 min
2 tablespoons vegetable oil
2 cups frozen country-style hash brown potatoes
2 large carrots, peeled and coarsely shredded
1 large zucchini, coarsely shredded
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, heat oil over medium heat. Add potatoes, carrots, zucchini, onion, salt, and pepper; mix well. Cover and cook 8 to 10 minutes, or until heated through, stirring occasionally.
Press 6 indentations (each about 2 inches in diameter) into vegetable mixture with the back of a spoon. Break and place an egg in each indentation. Cover and cook 5 to 8 minutes, until whites are set.
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