1/5 Photos of Scrambled Breakfast Hash
Chef Buggsy's Note:
This is a simple tasty dish my mom and I threw together in order to use up the tater-tot crowns left-over from dinner the night before.
My Private Note
Units: US | Metric
- 2 cups tater tots (I used precooked crowns)
- 4 green onions, white and tops chopped
- 2 tablespoons butter, divided
- 1 teaspoon garlic powder
- 6 eggs
- 2 tablespoons water
- 1 cup grated colby cheese
- salt and pepper
- 1Place 1 Tbs. butter in a medium skillet and melt over med. heat.
- 2Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning.
- 3Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart.
- 4While tater crowns are browning, add eggs to a large glass mixing bowl.
- 5Add the 2 Tbs. water to the eggs and scramble with a fork.
- 6In a large skillet, melt 1 Tbs. butter on medium heat.
- 7Pour the eggs into the large skillet and allow the bottom to start to set.
- 8Add salt and pepper to the egg and scramble.
- 9Cook eggs until they are nice and fluffy and set.
- 10Place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese.
- 11Top with sour cream, salsa or both if you so desire and enjoy!
- 12Note: When making scrambled eggs, you should never mix them with milk (unless your making French toast). Milk causes the eggs to weep and be less fluffy.
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Nutritional Facts for Scrambled Breakfast Hash
Serving Size: 1 (88 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 276.8
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 11.7 g
- Cholesterol 321.1 mg
- Sodium 330.9 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 0.4 g
- Sugars 0.8 g
- Protein 16.6 g
The following items or measurements are not included: