1. Preheat the oven to 425 degrees. Line a baking sheet with non-stick foil or spray with cooking spray. Place 5 cups frozen, shredded hash brown potatoes in a large bowl, breaking up large clumps.
2. In a small bowl, beat one egg, 2 T. melted butter, 2 T. canola oil and 1/4 t. salt. Add egg mixture to potatoes and coat completely. Divide potato mixture into 4-5 equal mounds. With the back of a spoon, create a 1/4 cup sized indention in center of each mound.
3. Bake in preheated oven for 25 minutes or until golden brown. Crack an egg into a bowl and gently pour into a potato mound. Fill each mound with an egg and top with shredded cheddar cheese (optional). Bake 7 minutes until egg whites are set or the doneness that you like.
Makes 4 servings. Adapted from the Dora & Diego Let's Cook cookbook
What traditionally breakfast meal do you like to eat for dinner?
What's an easy recipe that everyone in your family likes?
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