Spicy Hash Browns & Scrambled Eggs
Even if you’re high in the North Country, you can draw inspiration from south of the border. Get a chilly day off to a hot start with a big breakfast of scrumptious hash-brown potatoes spiked with spicy paprika and cayenne, and scrambled eggs served with salsa on the side.
Serves6
Cooking Methodsauteeing
CostInexpensive
Total Timeunder 1 hour
Kid FriendlyYes
Recipe Coursemain course
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast
Taste and Texturecrisp, hot & spicy, savory
Ingredients
- 5 medium russet potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 clove garlic, thinly sliced
- 2 teaspoons garlic salt
- ½ teaspoon cayenne pepper
- ½ teaspoon hot paprika
- Kosher salt
- Freshly ground black pepper
- 12 eggs
- Salsa for serving (optional)
Instructions
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Bring a large pot of water to a boil and add the potatoes. Lower the heat and simmer until just tender, about 15 minutes. Drain and let cool. Skin the potatoes and cut into ½-inch dice.
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In a large skillet, heat the oil and melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes. Add the potatoes, garlic salt, cayenne pepper, paprika, and salt and pepper to taste and cook, stirring gently, until the potatoes begin to turn brown and crisp, about 10 minutes.
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In another skillet, prepare scrambled eggs to taste. Serve the eggs and hash browns with salsa, if desired.
2008 Barbara Scott-Goodman
