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Denver-Style Hash Brown Skillet

recipe at a glance
ready in: 30-60 minutes
serves/makes:   6

recipe id: 82486
cook method: stovetop

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1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 package (20 ounce size) refrigerated Southwestern-style hash browns
4 eggs, beaten
4 ounces American cheese, shredded
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream, if desired
fresh cilantro leaves, if desired


Melt butter in 12" nonstick skillet until sizzling; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are softened (3-5 minutes).

Meanwhile, combine hash brown potatoes, eggs, cheese, salt, and pepper in large bowl. Add potato mixture to vegetables; mix lightly.

Cover; cook over medium-low heat until mixture is set and eggs are cooked (15-20 minutes). Invert onto serving plate. Cut into wedges. Serve with sour cream and cilantro if desired.

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264 calories, 16 grams fat, 20 grams carbohydrates, 11 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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