3 cups frozen shredded potatoes, firmly packed (may use fresh)
½ cup shredded Swiss or cheddar cheese
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
¾ teaspoon salt, divided
6 large eggs
¼ teaspoon pepper
Preheat oven to 350°F.
Melt butter with oil in the 11” Gotham skillet over medium heat. Add bell pepper and onion,
and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes
and ½ tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg
into each indentation. Sprinkle eggs with cheese, pepper and remaining ¼ tsp. salt.
Bake at 350°F for 12 to 14 minutes or until eggs are set. Serve immediately.
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!