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Sweet Pepper Hash Brown Baked Eggs
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)
Freshly-ground black pepper and/or snipped fresh basil (optional)
1Preheat 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.
2Meanwhile, 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.
3If desired, garnish with freshly ground black pepper and/or snipped fresh basil.