Veggie Hash Brown Scramble
This Veggie Hash Brown Scramble is a quick and hearty breakfast packed with tender zucchini, tomatoes, and seasoned hash browns, all folded into fluffy scrambled eggs.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
2 Tomatoes
Fridge and Freezer
8 Eggs
1 bag Frozen Hash Browns with Peppers
2 Zucchini
1 tbs Butter (optional)
Directions
Wash hands with soap and water. Wash, dry, and dice the produce.
Heat 1 tbs butter (or oil) in a large skillet over medium-high heat. Add half the bag of frozen hash browns with peppers, zucchini and tomato in butter, stirring occasionally, until hot.
Beat together 8 eggs, ¼ cups water, and season with salt and pepper. Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to the bottom. Do not stir.
Cook 3 to 5 minutes or until eggs are thickened throughout but still moist. Divide into 4 portions and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Replace butter with oil to make this recipe dairy-free.