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Hash Brown Egg Brunch Recipe

Hash Brown Egg Brunch Recipe photo by Taste of Home

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—Barb Keith, Eau Claire, Wisconsin

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Hash Brown Egg Brunch Recipe

Prep: 20 min. Cook: 4 hours

Yield: 10 Servings

20 240 260

Ingredients

1 package (32 ounces) frozen shredded hash brown potatoes
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Layer a third of the potatoes, bacon, onion, green pepper and cheese in a 5-qt. slow cooker coated with cooking spray. Repeat layers twice. In a large bowl, whisk the eggs, milk, salt and pepper; pour over the top.
Cover and cook on high for 30 minutes. Reduce heat to low; cook for 3-1/2 to 4 hours or until a thermometer reads 160°. Yield: 10 servings.

Nutritional Facts 1 cup equals 315 calories, 17 g fat (8 g saturated fat), 289 mg cholesterol, 589 mg sodium, 20 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Hash Brown Egg Brunch in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p65

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Hash Brown Egg Brunch

Hash Brown Egg Brunch

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Reviewed on Sep. 16, 2012 by MomNErin

I did not like this recipe at all! I made it exactly as is written, but it had no flavor! If I were to try this again, I would find some other seasonings for this, since salt and pepper alone were just too bland.

Reviewed on May. 15, 2011 by moisarah

It tastes great with some salsa on top!

Reviewed on May. 02, 2011 by Aseleener

I made this with leftover Easter ham instead of the bacon. Very good. The only thing I would change next time is to thaw and dry the hash browns before adding them to the slow cooker. My finished dish ended up with tons of liquid in it that I had to suck out with a turkey baster before serving. It had to have come from the thawing potatoes. So I will definitely thaw them first next time. Otherwise, we loved this dish. It will definitely be my go-to breakfast-for-dinner dish.

Reviewed on Apr. 27, 2011 by spooky2001

I made this recipe for our Easter brunch and everyone loved it. Would definitely make it again.