Chefs Nest
From hopscotch 14 years agoIngredients
- cups hash brown potatoes shopping list
- 1/4 cup butter shopping list
- 2 eggs shopping list
- 3 Tablespoons milk shopping list
- 1 teaspoon California garlic seasoning shopping list
- salt and pepper shopping list
- 4 mushrooms, cut in large slices shopping list
- 2 green onions, finely sliced shopping list
- 1 cup red, yellow, and orange bell peppers, julienned shopping list
- 1 roma tomato, diced shopping list
- 2 Tablespoons each Monterey Jack and medium cheddar cheeses, grated shopping list
How to make it
- In a 7-inch non-stick skillet, melt 3 tablespoons of butter over low heat. Place potatoes in hot butter, spreading to cover entire bottom of pan (1/2 inch thick). Sprinkle top with seasoning, salt, and pepper. Cover and allow to brown on low for 5 to 7 minutes. Turn over and brown remaining side, adding butter if necessary.
- Beat the eggs and milk. Pour over potatoes. Use spatula to push edge back, allowing eggs to go under. Cook for 2 to 3 minutes until egg is firm enough to turn. While egg is cooking, saute mushrooms and peppers. Using a large spatula, turn nest over to finish cooking egg. (Tip: cut potatoes in half for easier turning.) Top with cheese and sauteed and fresh vegetables. Garnish with sour cream and
- avocado.
- This is a signature recipe of Brooks Berry Inn
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