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6 Servings 2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1\/2 cup chopped green pepper1\/2 cup chopped red onion1\/2 to 1 teaspoon dried rosemary, crushed6\u00a0Eggs<\/strong>3 tablespoons water1\/2 teaspoon salt1\/4 teaspoon pepper1\/4 teaspoon paprika 6 ServingsPrep: 20 min.Bake: 15 min.Ingredients4 bacon strips, cut into 1\/2-inch pieces2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1\/2 cup chopped green…<\/p>\n","protected":false},"author":1,"featured_media":2031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[145,262,754,901,1760],"class_list":["post-2030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-bacon","tag-broccoli","tag-frittata","tag-hash-browns","tag-water","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/southernladycooking.com\/wp-content\/uploads\/2019\/07\/download.jpg?fit=318%2C159&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-wK","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/2030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2030"}],"version-history":[{"count":1,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/2030\/revisions"}],"predecessor-version":[{"id":2032,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/2030\/revisions\/2032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/media\/2031"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Prep: 20 min.
Bake: 15 min.
Ingredients
4 bacon strips, cut into 1\/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped fresh broccoli
1\/2 cup chopped green pepper
1\/2 cup chopped red onion
1\/2 to 1 teaspoon dried rosemary, crushed
6\u00a0Eggs<\/strong>
3 tablespoons water
1\/2 teaspoon salt
1\/4 teaspoon pepper
1\/4 teaspoon paprika
Directions
In an 8-in. ovenproof skillet, cook the bacon until crisp.
Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel.
In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes.
Remove from the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns.
Top with bacon and paprika. Bake, uncovered, at 350\u00b0 for 12-15 minutes or until eggs are completely set.
Yield:6 servings.
<\/p>\n\n\n\n
2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1\/2 cup chopped green pepper1\/2 cup chopped red onion1\/2 to 1 teaspoon dried rosemary, crushed6\u00a0Eggs<\/strong>3 tablespoons water1\/2 teaspoon salt1\/4 teaspoon pepper1\/4 teaspoon paprika
DirectionsIn an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon topaper towel.In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash brownsare golden brown and vegetables are tender, about 10 minutes. Removefrom the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns. Top with bacon and paprika. Bake, uncovered, at350\u00b0 for 12-15 minutes or until eggs are completely set. Yield:6 servings.
<\/p>\n\n\n\n
DirectionsIn an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon topaper towel.In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash brownsare golden brown and vegetables are tender, about 10 minutes. Removefrom the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns. Top with bacon and paprika. Bake, uncovered, at350\u00b0 for 12-15 minutes or until eggs are completely set. Yield:6 servings.
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Prep: 20 min.Bake: 15 min.
Ingredients4 bacon strips, cut into 1\/2-inch pieces2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1\/2 cup chopped green pepper1\/2 cup chopped red onion1\/2 to 1 teaspoon dried rosemary, crushed6\u00a0Eggs<\/strong>3 tablespoons water1\/2 teaspoon salt1\/4 teaspoon pepper1\/4 teaspoon paprika
DirectionsIn an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon topaper towel.In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash brownsare golden brown and vegetables are tender, about 10 minutes. Removefrom the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns. Top with bacon and paprika. Bake, uncovered, at350\u00b0 for 12-15 minutes or until eggs are completely set. Yield:6 servings.
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