Breakfast Shepherd’s Pie


Breakfast Shepherd’s Pie

YIELD 1 pan


6 cups Simply Potatoes Diced Potatoes with Onion

6 slices bacon
6 eggs
1 cup red bell pepper
1⁄4 cup green onion diced
1⁄4 cup feta
1 cup shredded cheddar cheese
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1⁄4 cup canned chopped jalapeno
1 tablespoon onion powder
2 – 12-ounce cans corn beef hash
2 tablespoons olive oil
1 garlic clove

Cook 6 slices of bacon until crisp, drain on paper towel.
Drizzle olive oil in a pan, heat up and cook small diced green onion and glove of chopped garlic.
Mix 6 eggs in a bowl.
Salt and pepper to taste.
Crumble in feta to taste.
Crumble in 6 slices bacon.
Add cooked green onion and garlic to egg mixture.
Mix up egg mixture and ingredients and pour into 8×8 casserole dish.
Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.
Chop up Red Pepper.
Heat up olive oil in a pan.
Cook Simply Potatoes Diced Potatoes.
Add chopped red pepper.
Add jalapenos to taste (optional).
Salt and pepper to taste.
Add paprika.
Add onion powder.
Mix all up until potatoes are cooked.
Cook up 2 cans of beef hash in another pan.
Once the egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.
Next, pour potato mixture on top of hash.
Cover the top of potatoes with shredded cheddar cheese.
Put back in the oven for 5-10 minutes or until cheese is melted.
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