A delicious and filling breakfast hash made with eggs, bell peppers, onions, hotdogs, and crispy hashbrowns, served with toasted bread.
A delicious and filling breakfast hash made with eggs, bell peppers, onions, hotdogs, and crispy hashbrowns, served with toasted bread.
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4 large eggs
1 medium, diced bell pepper
1 medium, chopped onion
2 cups (about 10 oz) hashbrowns
2, sliced hotdogs
to taste salt
to taste pepper
1 teaspoon onion powder
4 slices bread
In a large skillet over medium heat, add the hashbrowns and cook until browned and crispy, about 5-7 minutes. Stir occasionally.
Add the sliced hotdogs, diced bell pepper, and chopped onion to the skillet. Season with salt, pepper, and onion powder. Cook for another 5-7 minutes until the vegetables are tender.
In a bowl, whisk the eggs with a pinch of salt and pepper. Push the hashbrown mixture to one side of the skillet and pour the eggs into the other side. Scramble the eggs until cooked through.
Once the eggs are cooked, mix everything together in the skillet and remove from heat.
Toast the bread slices while the hash is finishing up. Serve the hearty breakfast hash hot with the toasted bread on the side.
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