Spicy Skillet Breakfast Scramble
This spicy breakfast hash is filling, versatile, and can be prepared vegetarian if omitting the bacon.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2teaspoons vegetable oil
- 1(12 ounce) package frozen hash brown potatoes
- 3slices bacon
- ½large red bell pepper, chopped
- 1medium jalapeno pepper, seeded and minced
- 4large eggs, beaten
- 2tablespoons shredded Cheddar cheese
- 2tablespoons sour cream
- 1teaspoon hot sauce
Instructions
Step 1
Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.Step 2
Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.Step 3
Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.