Spicy Skillet Breakfast Scramble


  • 2 teaspoons vegetable oil
  • 1 (12 ounce) package frozen hash brown potatoes
  • 3 slices bacon
  • ½ large red bell pepper, chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 4 large eggs, beaten
  • 2 tablespoons shredded Cheddar cheese
  • 2 tablespoons sour cream
  • 1 teaspoon hot sauce
  • Directions

  • Step 1

    Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.


  • Step 2

    Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.

  • Step 3

    Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.

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