Cheesy Pepper and Onion Hashbrowns

Change up your breakfast (or breakfast-for-dinner) routine with these Cheesy Pepper and Onion Hashbrowns!

We love breakfast for dinner in our house (and breakfast for breakfast of course!) so anytime I can squeeze a BFD in is good! I have always been more of a savory breakfast gal so if I had my choice of BFD foods it would definitely be eggs, a breakfast turkey sausage and some sort of potato dish…and a little fruit on the side for good measure. 🙂

Eggs are quick to whip up obviously so when we go the eggs route a hasbrown side dish recipe like these Cheesy Pepper and Onion Hashbrowns recipe is a perfect addition. All I did was quickly saute peppers and onions, then add half a package of frozen Alexia hashbrowns (this is NOT a sponsored post btw) to the mix and brown it all up. Before serving throw in some cheese and voila – you’ve got yourself a fancy hashbrown dish to eat up alongside your favorite eggs.

Don’t forget the hot sauce!

Print Recipe

Cheesy Pepper and Onion Hashbrowns

Ingredients:

• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• pinch salt and pepper
• 1/2 bag shredded potatoes aka hashbrowns
• 2 oz cheddar, shredded (or 1/4 cup shredded cheese)

Directions:

1. In a large nonstick skillet, heat olive oil over medium heat. Add onions and peppers and saute about 5 minutes, or until soft. Season with salt and pepper.
2. Add half a bag of shredded potatoes into skillet and let cook for 6-7 minutes with the peppers and onions. After 6-7 minutes gently flip (you can do this in sections) so that other side cooks as well. Cook for another 6-7 minutes. Add cheese and let melt.
3. Serve with hot sauce and eggs.

Follow Aggie’s Kitchen’s board Potatoes {Spud Love!} on Pinterest.