Diced Hash Browns Greek Skillet
Prep: 10 minutes | Cook: 30 minutes | Serves: 5-6
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Diced Hash Brown Potatoes
Is your breakfast really complete without Cavendish Farms Diced Hash Brown Potatoes? We think not. Come to think of it, lunch and dinner may not be complete without them either.
Ingredients
- 3 cups of Cavendish Farms Diced Hash Browns
- 3 tablespoons salted butter, divided
- 4 eggs, lightly beaten
- ½ cup Feta cheese
- 6 white mushrooms
- 2 tomatoes
- 1/3 cup of Black Olives
- 1/3 cup of Corn
- ½ white onion, diced
- ½ red pepper, diced
- 1 tablespoon Fresh chopped Basil (optional)
- Salt & Pepper
Directions
- In a 12” (inch) non-stick or cast iron skillet on medium heat, melt 2 tbsp. butter.
- Sauté Cavendish Farms Diced Hash Browns, onions, peppers, mushroom and corn stirring occasionally for approx. 10 minutes or until veggies are softened and Cavendish Farms Diced Hash Browns are golden. Remove from pan and set aside.
- In same skillet, melt remaining butter and scramble eggs. Gently fold in potato mixture and sprinkle with feta cheese and olives.
- Serve with coffee and a sprinkle of basil if desired. ENJOY!
