Ingredients:

  • 30 oz (850g) Frozen shredded hash browns, thawed and squeezed dry
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (3g) Sea salt
  • 1 large Red bell pepper, diced (approx. 150g)
  • 1 large Green bell pepper, diced (approx. 150g)
  • 1 medium Yellow onion, finely chopped (approx. 110g)
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Avocado oil
  • 10 large Eggs
  • 1 cup (240ml) Whole milk
  • 1.5 cups (150g) Sharp cheddar cheese, freshly shredded
  • 1/2 tsp (1g) Dried oregano
  • 1/2 tsp (1g) Black pepper, freshly cracked
  • 1/4 tsp (1g) Red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish generously with a bit of oil.
  2. Toss the 30 oz thawed hash browns with 3 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp sea salt.
  3. Press the potato mixture into the bottom of the dish and bake for 20 minutes until the edges are golden and starting to crisp.
  4. Heat 1 tbsp avocado oil in a skillet over medium high heat. Add the onion and both bell peppers, cooking for 5-7 minutes until they are soft and the onions are translucent.
  5. Stir in the 2 cloves of minced garlic and cook for 1 minute until the aroma fills the room.
  6. In a large bowl, beat the 10 eggs with 1 cup whole milk, 1/2 tsp dried oregano, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
  7. Spread the sautéed vegetable mixture over the par baked hash brown crust.
  8. Sprinkle 1.5 cups of shredded sharp cheddar evenly over the vegetables.
  9. Carefully pour the egg mixture over the cheese and veggies.
  10. Lower the oven to 375°F and bake for 30 minutes until the center is set and no longer jiggles.