Hash Brown Egg Rounds
A great way to start a Labor Day weekend morning.
I bought some egg rings to make some homemade English muffins which I have not got around to making yet. While in France I found three really nice kitchen stores with all kinds of gadgets and bought 6-3″ high presentation molds to use for some wonderful recipe which I also have not got around to making. So, this is as good a time as any to drag out some of those rings and give them a try.
I think this recipe would have been better made in the higher rings because I could have gotten a good 3/4″ of hash browns on the bottom and I think one x-large egg would have covered the top of the tomato. However you may make this it’s good. So, you have all the ingredients for maybe an omelette or a breakfast casserole here BUT in a different shape. I love the individual portions of breakfast dishes. Remember the eggs I baked in the tomato — Egg and Pesto Stuffed Tomato, Eggs Rothko, or even the Egg and Ham Brunch Cups.
All good breakfast ingredients, no matter how you prepare them.
I grated a fresh potato. Next time I would definitely buy frozen hash browns and just brown them quickly before putting into the rings.
Saute the hash browns until done along with the peppers and onions or whatever ingredients you might want to add. I fried the bacon separately and then crumbled.
I used rings that I bought to make English muffins with or these could be egg rings. They were a little wide. I may use the taller rings the next time because they aren’t as wide and I would be able to get more hash browns on the bottom.
The hash browns go in the bottom of the ring, then some fried crumbled bacon, slice of tomato, and some cheese.
The egg goes on top. If I had a narrower ring and an x-large egg then the egg would have covered the whole tomato, or I could have put two eggs.
These slip right out of the rings since they were coated with cooking spray.
Hash Brown Egg Rounds
1/2 c. hash browns, browned in a skillet
1/4 cup fried bacon pieces
1/4 c. cheddar or Swiss cheese
1 Tbsp. milk
1/4 tsp. salt
1 Tbsp. butter
1 Tbsp. green onion
1/4 c. chopped red or green bell pepper
1 tsp. fresh chopped parsley
Saute your hash browns until crispy and slightly brown in one tablespoon butter.
Whisk the eggs, milk, salt and pepper. Saute the green onions in the fat you have left from frying your bacon. Add the onions and bacon to the egg mixture.
Take your egg rings (or English muffin rings or a tuna can that you can remove both top and bottom from) and spray with cooking spray. Heat a skillet to medium high. Arrange the hash browns across the bottom of each ring, top with egg mixture. Salt and pepper to taste. Turn heat to low and cover pan until eggs begin to set. Sprinkle with cheese. Cover and cook until cheese is melted. Place on serving dish and sprinkle with parsley.
You can top this with a slice of tomato or avocado for garnish. Dig in.