Southwestern Hash with Eggs
Ingredients
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2 cups shredded hash brown potatoes
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3 tablespoons extra-virgin olive oil
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½ teaspoon chili powder
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup roasted red peppers
Tools
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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June Pan
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400℉ on the Bake cook mode with the convection fans on using the button below.
June Oven
Prepare the hash browns
In a large bowl, toss the hash browns, oil, chili powder, onion powder, salt and pepper together until evenly combined.
2 cups shredded hash brown potatoes
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
large bowl
measuring cups
measuring spoons
wooden spoon
Place on June Pan and add peppers
Evenly spread the hash browns on a June Pan. Sprinkle the diced red peppers over the top.
June Pan
½ cup roasted red peppers
Bake the hash
Place the hash browns on the middle shelf of the June Oven and bake for 8 minutes with the convection fans on. Bake an additional 10 minutes with the convection fans off, until the hash browns are golden and crispy. June will notify you when to add the meat and cheese.
Add the toppings
After 18 minutes of baking time, carefully remove the June Pan from the June Oven. Sprinkle the diced Canadian bacon or ham and the cheese over the hash. Carefully crack the eggs on top of the hash, keeping the yolks intact. (No need to make wells in the hash browns for the eggs as that will overcook the yolks.)
¼ cup Canadian bacon
½ cup grated cheddar cheese
2 large eggs
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
Bake the toppings
Return the hash browns to the middle shelf of the June Oven and bake an additional 5 minutes, until the egg whites are set but the yolks are still runny. June will notify you when the hash is ready.
Garnish and serve
Remove the hash from the June Oven and carefully divide the potatoes and eggs between 2 plates, trying not to break the yolks. Sprinkle with the green onions and serve hot.
2 tablespoons chopped green onion