- 1 russet potato (Large, peeled & grated, You can also use ¾ cup frozen shredded hash browns!)
- vegetable spray
- 1/2 cup cheddar cheese (optional)
- 4 eggs
- salt (/Pepper to taste)
|Calories170Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
065f868d-bbc2-43fe-8337-c3f4645124d2 18 days ago
it was very very good i scrambled the eggs
Ariella M. 7 Jul 2018
Yummy! The hasbrown could be browner and I’m going to put them in cup liners next time
James Tome 8 Jun 2018
hashbrown cup was undereone caused by not cooking straight on the rack. will be better next time.
Marie B. 7 Jun 2018
I love the variety of recipes. I have made quite a few with great success. Thank you
Hanson 2 Jun 2018
turned out well. pretty much your typical breakfast flavor wise, but the presentation is where all the fun is!
Angel Sneary 16 May 2018
it was good but different
Lisa G. 5 May 2018
very delish! i will try next time to use the frozen hashbrowns. i used my salad spinner to get all water off of poatoes it worked wonders. i also used peperjack cheese and it gave it a little kick. my husband said it was a perfect breckfast.
Michael N. 5 May 2018
Fantastic, myself and my grand children all chipped in and we loved every mouthful, they just love dippy egg as we call it. thanks great idea.
CHEF PETER 5 May 2018
great really enjoyed making them
Jessica S. 4 May 2018
great directions, needed more seasonings, had to cook the eggs 10 more minutes the egg whites were runny. other that that love the step by step pictures