Directions
- 1In an 8’ non stick skillet over medium heat, melt 1 tablespoon of butter.
- 2Add 2 cups of frozen shredded hashbrowns, spread them evenly, and cook for 20 minutes.
- 3Drizzle with olive oil and add a pinch of salt.
- 4Flip the hashbrowns and cook for an additional 15 minutes.
- 5Remove the hashbrowns from the skillet and place them on a plate.
- 6Add a touch of olive oil to the skillet and fry 3 eggs for 4–5 minutes without flipping them.
- 7Season the eggs with Traeger Breakfast Rub or your preferred seasoning.
- 8Place the fried eggs on top of the hashbrowns.
- 9Top with chopped bacon, cheddar cheese, sliced avocado, fire roasted green chiles, and your choice of hot sauce.
Ingredients
- 1 tablespoon butter
- 2 cups frozen shredded hashbrowns
- 0 olive oil
- 1 pinch salt
- 2 pieces bacon
- 3 eggs
- 0 Traeger Breakfast Rub
- 0 cheddar cheese
- 1 half avocado
- 0 fire roasted green chiles
- 0 hot sauce
Equipment
8’ non stick skillet
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