Recipe Image

Sweet Pepper Hash Brown Baked Eggs

  • 15 m
  • 50 m
Diabetic Living Magazine
“This hash brown and egg dish with sweet green pepper rings is easy to create and perfect for brunch or breakfast.”


    • Nonstick cooking spray
    • 1 (20 ounce) package O'Brien-style refrigerated shredded hash brown potatoes (such as Simply Potatoes brand)
    • 1 tablespoon olive oil
    • 1 large green sweet pepper
    • ½ cup pizza sauce
    • ¼ cup finely shredded Parmesan cheese (1 ounce)
    • 8 eggs
    • Freshly-ground black pepper and/or snipped fresh basil (optional)


  • 1 Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
  • 2 Meanwhile, slice the sweet green pepper into eight ¼- to ½-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350°F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
  • 3 If desired, garnish with freshly ground black pepper and/or snipped fresh basil.
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