The Eggbert's Sunriser

Name: The Eggbert's Sunriser
Ingredients: 8 cups frozen diced or shredded hash browns (one 32-ounce package); 20 whole frozen mini potato wedges or steak fries; Canola oil, for frying; Kosher salt and freshly ground pepper; 4 tablespoons unsalted butter; 1 medium onion, diced; 1 green bell pepper, diced; 1/2 red bell pepper, diced; 1 jalapeno pepper, seeded and diced (optional); 1 1/2 cups diced ham; 1 1/2 cups grated sharp cheddar cheese; 8 large eggs; Salsa or pico de gallo, for serving

13 ingredients

14 steps

Ingredients

8 cups frozen diced or shredded hash browns (one 32-ounce package)
20 whole frozen mini potato wedges or steak fries
Canola oil, for frying
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium onion, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno pepper, seeded and diced (optional)
1 1/2 cups diced ham
1 1/2 cups grated sharp cheddar cheese
8 large eggs
Salsa or pico de gallo, for serving

Directions

1

Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp.
2

Season with salt and pepper.
3

(You can also bake the potatoes in the oven, if you prefer.)
4

Drain on paper towels and keep warm.
5

Heat 2 tablespoons butter in a large skillet over medium heat.
6

Throw in the veggies and ham; toss around for several minutes, until the onions are just softened.
7

Turn off the heat and allow to stay in the pan.
8

In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese.
9

Place in the oven for a minute or two, until the cheese is melted.
10

Remove from the oven with an oven mitt, as the skillet will be hot.
11

Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
12

Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet.
13

Spoon salsa or pico de gallo over the top and serve immediately.
14

Photograph by Coral Von Zumwalt