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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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ingredients

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

directions

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.

added by

ilovetocook23

nutrition

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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