Cheesy Scrambled Egg And Potato Skillet

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 10 -12 slices bacon (chopped into small pieces)
• 3 cups hash browns
• 2 medium onions, finely chopped
• 1 green bell pepper (seeded and chopped)
• 1 jalapeno pepper (seeded and finely chopped) (optional)
• 1 teaspoon seasoning salt (or use 1/2 teaspoon salt or to taste)
• black pepper
• 1/4 cup whipping cream (unwhipped, can use milk)
• 12 large eggs, slightly beaten
• 1 1/2 cups shredded cheddar cheese
• green onion, chopped

Recipe

• 1 in a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
• 2 add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
• 3 add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
• 4 season with seasoned salt and black pepper to taste.
• 5 skim some of the fat off if desired.
• 6 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.
• 7 cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
• 8 sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
• 9 sprinkle with chopped green onions.
• 10 delicious!