At least one Saturday a month, we have our friends over for brunch. We usually make traditional things like pancakes or french toast, but this week we decided to try something new. I saw this recipe on Pioneer Woman’s show – the Eggberts Sunriser. It had quite a few steps, but totally worth it.
- 8 cups Frozen Hash Browns
- 20 whole Frozen Mini Potato Wedges
- Canola Oil, For Frying
- Salt And Pepper, to taste
- 1 whole Medium Onion, Diced
- 1 whole Green Bell Pepper, Diced
- 1/2 whole Red Bell Pepper, Diced
- 1 whole Jalapeno, Seeded And Diced (optional)
- 1-1/2 cup Diced Ham
- 1-1/2 cup Sharp Cheddar Cheese, Grated
- 4 Tablespoons Butter
- 8 whole Eggs
Fry hash browns and potato wedges in separate skillets according to package directions until golden brown and crisp. Sprinkle with salt and pepper. (May bake in the oven if you prefer). Drain on a paper towel and keep warm.
Heat 2 tablespoons butter in a large skillet. Throw in veggies and ham; toss around for several seconds. Turn off heat and allow to stay in pan.
In four individual skillets (or one very large one) layer:
Veggie/ ham mixture
Place into a preheated 300 degree oven for a minute or two, until the cheese is melted. Remove from oven with an oven mitt, as skillet will be hot.
Melt two tablespoons butter in a nonstick skillet and fry eggs to the specifications of your guests.
Place five potato wedges over the top of the melted cheese, then top with two eggs per skillet.
We also had Loren’s perfect banana bread and some yummy Lemon Blackberry Loaf from my Leftover Club partner, Faye.
Check out Loren’s Insta-video for more from brunch. The next three hours were full of Phase 10. My kind of day.