Sunrise Skillet Recipes

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THE EGGBERTS SUNRISER



The Eggberts Sunriser image

There was (and is, still) a restaurant in my hometown called Eggberts.

Categories     breakfast     main dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 c. 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 c. Diced Ham
1 1/2 c. Sharp Cheddar Cheese, Grated
4 tbsp. Butter
8 whole Eggs

Steps:

  • 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:Hash brownsVeggie/ ham mixtureGrated cheesePlace 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. Spoon salsa or pico de gallo over the top and serve immediately. Enjoy!

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