Loaded Hashbrown Breakfast – Lentils.org

Loaded Hashbrown Breakfast

  By lentilsorg  

January 24, 2024

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  • Prep: 15 Minutes
  • Cook: 20 Minutes

  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 10
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Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine potatoes, onion, pepper, cheese, sausage, and lentils. Season with salt, pepper, and cumin.
  3. Heat butter and oil in a full-size hotel pan or oven-safe skillet. Add potato mixture and spread into an even layer.
  4. Cook in oven for 5-7 minutes, or until the bottom is golden brown.
  5. Make 10 evenly spaced wells for the eggs and carefully crack them into the potato mixture. Transfer back to oven and bake for 10-15 minutes, or until the cheese is melted and the egg whites have set.
  6. Serve immediately with favorite sides such as hot sauce, sour cream, or smoky chipotle salsa.

Ingredients

1 ½ lbs (750 g) russet potatoes, peeled and grated

1 cup (250 mL) yellow onion, small dice

½ cup (125 mL) green bell pepper, small dice

1 cup (250 mL) Cheddar cheese, shredded

1 cup (250 mL) breakfast sausage crumbles, cooked

2 cups (500 mL) whole red lentils, cooked and drained

1 tsp (5 mL) kosher salt

1 tsp (5 mL) ground black pepper

1 Tbsp (15 mL) cumin

2 Tbsp (30 mL) unsalted butter

2 Tbsp (30 mL) olive oil

10 eggs

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories320
Sodium500 mg
Potassium509 mg
Protein16 g
Cholesterol200 mg
Sugar2 g
Total Fat17 g
Saturated Fat7 g
Total Carbohydrates23 g
Dietary Fiber5 g