By Traeger Kitchen
Enjoy diner flavor without leaving home. Frozen diced potatoes making frying up hash browns a breeze.
|2 Tablespoon||canola oil or other neutral flavored oil with a high smoke point|
|16 Ounce||(about 4 cups) frozen diced hash brown potatoes|
|1 Medium||yellow onion, finely chopped (about 1 cup)|
|1 Large||red bell pepper, finely chopped (about 1 cup)|
|Freshly ground black pepper|
Preheat 2 adjacent zones on the flat top on medium heat for 8 to 10 minutes. Line a plate with paper towel.
Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Add the frozen hash browns to the hot cooktop and cook, tossing occasionally, until starting to lightly brown, 8 to 10 minutes.
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
16 Ounce (about 4 cups) frozen diced hash brown potatoes
Add the onion and pepper and cook until the potatoes are light brown and the vegetables begin to soften, another 8 to 10 minutes. Gather the hash browns to one zone to continue cooking until golden brown and the vegetables are tender. Meanwhile, add the bacon to the hot cooktop and cook, leaving any bacon fat behind on the cooktop, until crisp on one side, 4 to 5 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Leaving the bacon fat behind on the cooktop, transfer the bacon to the paper towel-lined plate and keep warm.
1 Medium yellow onion, finely chopped (about 1 cup)
1 Large red bell pepper, finely chopped (about 1 cup)
8 Slices bacon
Crack the eggs onto the bacon grease and season to taste with salt and pepper. Cook until the whites are set and the yolks are still runny, about 2 minutes. (Or cook longer to desired doneness.)
4 Large eggs
Freshly ground black pepper
Season the hash browns to taste with salt and pepper and transfer the hash browns and the eggs to a platter or plates. Serve with the bacon. Enjoy!
In order to add notes for this recipe, you must log in or create an account.