Scrambled Breakfast Hash

Recipe by Chef Buggsy
READY IN: 30mins




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