Scrambled Breakfast Hash

READY IN: 30mins
Recipe by Chef Buggsy

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.

Top Review by TheGrumpyChef

Very tasty breakfast idea. I had never put water in my eggs before, and they turned out so light and fluffy. What a great tip! We wrapped our hash up in a tortilla and added diced tomato, onion, and salsa. Thanks for sharing your recipe. Made for Spring PAC 2009

Ingredients Nutrition


  1. Place 1 Tbs. butter in a medium skillet and melt over med. heat.
  2. Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning.
  3. Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart.
  4. While tater crowns are browning, add eggs to a large glass mixing bowl.
  5. Add the 2 Tbs. water to the eggs and scramble with a fork.
  6. In a large skillet, melt 1 Tbs. butter on medium heat.
  7. Pour the eggs into the large skillet and allow the bottom to start to set.
  8. Add salt and pepper to the egg and scramble.
  9. Cook eggs until they are nice and fluffy and set.
  10. Place 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.
  11. Top with sour cream, salsa or both if you so desire and enjoy!
  12. Note: 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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