Brekkie Hash

Testing Location:

Deming, WA

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Brekkie Hash

Tested by

Chef Corso
Yields 2-4 Servings
Ingredients
25 Minutes

12 oz / 400 g per serving

Weight
Dairy Free , Gluten Free

Ingredients

  • Olive Oil - 2 TB / 25 g

  • Dried Hashbrowns - 1 pkg / 4.25 oz / 125 g

  • Red Bell Pepper - 1

  • Shallot - 2

  • Mushrooms - 5

  • Powdered Eggs - 4 TB

  • Water - 16 oz + 4 TB / 500 ml + 50 g

  • Salt - 1/2 tsp / 2 g

Steps

1. TURN ON BURNER: HIGH HEAT
2. Add water. BOIL 16 oz water
3. Hydrate potatoes per pkg instructions
4. TURN OFF BURNER
5. Chop pepper, shallot, mushrooms,
6. Hydrate eggs. 5 min
7. TURN ON BURNER: MED HEAT
8. Add olive oil, vegetables
9. Cook 3-5 min. Stir
10. Add potatoes. Stir
11. Cook 5 min
12. Add eggs. Stir
13. Cook until eggs are done

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