Cheesy Scrambled Egg And Potato Skillet

This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread. You will need a large skillet for this, an electric frypan works well also. If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns.

Steps

In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.

Add in hash browns and continue cooking stirring until potatoes are browned and crisp.

Add in onions , bell pepper and jalapeno continue to cook until veggies are tender.

Season with seasoned salt and black pepper to taste.

Skim some of the fat off if desired.

In a bowl whisk together the eggs with whipping cream until well combined.

Pour over the veggies / potato mixture in the skillet , then stir with a wooden spoon or spatula to combine.

Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set.

Sprinkle with grated cheddar cheese , then let stand for 2-3 minutes until melted.

Sprinkle with chopped green onions.

Delicious !.

Ingredients

bacon, hash browns, onions, green bell pepper, jalapeno pepper, seasoning salt, black pepper, whipping cream, eggs, cheddar cheese, green onion