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Egg

Scrambled Eggs with Potato Pancakes and Salsa

Keep hash brown patties in the freezer to whip up this brunch-worthy, 5-ingredient egg dish anytime.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
293 calories per serving

Ingredients

> 4 frozen hash brown patties
> 6 large eggs
> 2 tbsp butter
> 1/4 cup salsa
> 2 tbsp chopped cilantro

Steps

1
Preheat oven to 425°F. Place the hash brown patties on a parchment-lined baking sheet. Bake for 15 min., flip each hash brown, and cook another 10–15 min., until hot and golden.
2
When hash browns are almost done, add the eggs to a medium bowl and whisk well. Season with salt and pepper. In a 10-inch nonstick skillet, melt the butter on medium. Add egg mixture and cook 4–5 min., until mostly set, stirring often with wooden spoon or rubber spatula. Remove from heat.
3
To serve, divide hash brown patties among 4 plates. Spoon scrambled eggs over hash browns. Spoon the salsa over eggs and garnish with the cilantro.

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