Bell Pepper and Avocado Hash Brown Skillet

This vibrant and hearty Bell Pepper and Avocado Hash Brown Skillet combines crispy hash brown patties with sautéed onions and bell peppers, topped with perfectly cooked eggs and creamy avocado. The dish brings together familiar breakfast flavors with a touch of creativity, making it a satisfying and nutritious meal for any time of the day.

Ingredients:

• 4 hash brown patties
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 large eggs
• 1 avocado, sliced
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until they are translucent, about 3-4 minutes.
2. Add the diced red and yellow bell peppers to the skillet and cook for an additional 5-6 minutes, until the peppers are tender.
3. In a separate pan, cook the hash brown patties according to package instructions until they are golden brown and crispy.
4. Once the hash browns are done, place them in the skillet with the sautéed vegetables, mixing well. Season with salt and pepper to taste.
5. Create four small wells in the hash brown mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
6. Remove from heat and top with sliced avocado. Garnish with fresh cilantro if desired. Serve immediately.