Breakfast for Dinner
Tuesday, September 17, 2013 at 9:56PM 
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By Lori Powell
For One or Two Bites, a blog for singles and couples
I love breakfast but I don’t always get to enjoy it until the weekend. I mean the hungry man’s breakfast, such as eggs or pancakes or hash browns. So during the week, when I’m just about spent at the end of the day, I cook up what would be a Sunday kind of breakfast for dinner that takes less time than ordering takeout.
I always have an ample supply of eggs from my chickens and some kind of grated or other type of potato in the freezer (I’m kind of addicted to the Alexia brand). Having just bought a frozen mix of peppers and onions for a recipe, I was good to go.
Feel free to alter this recipe with the addition of some spice, ham or bacon, and a really great cup ‘o Joe!
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Pepper and Onion Scramble with Hash Browns
Serves one
3 tablespoons olive oil, divided
8 ounces organic frozen hash browns, such as Alexia brand
2 cups frozen peppers and onions
2 large eggs, beaten
1 tablespoon shaved Italian cheese blend (Parmesan, Romano and Asiago)
Sea salt and freshly ground black pepper, to taste
- Heat 1 tablespoon of the oil in a small nonstick (preferably seasoned cast iron or ceramic coated) skillet over moderately high heat; add potatoes, pressing them into an even layer. Cook until underside is golden brown, about 6 minutes. With a spatula nudge and shake pan to free potatoes from pan. Carefully flip potatoes onto a plate. Add another tablespoon of oil to the skillet, add potatoes back to the skillet and cook until golden brown on underside, about 6 minutes more. Season and transfer to a 300°F oven to keep warm.
- Meanwhile heat remaining 1 tablespoon oil in a medium non-stick (preferably seasoned cast iron or ceramic coated) skillet over moderately high heat. Cook peppers and onions, stirring, until water has evaporated and vegetables are golden brown, about 6 minutes. Transfer half to a bowl. Add eggs to skillet and cook, over moderately low heat, stirring occasionally, adding the cheese halfway through the cooking, until eggs are just set, about 4 minutes.
- Cut hash brown pancake into wedges and serve with pepper and onion scramble, topped with remaining cooked peppers and onions.
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