Our egg farmers like this recipe for its simplicity and great flavour. And making breakfast all in one pan means fewer dishes to wash!
Spray the bottom of an 11 x 7-inch (28 x 18 cm) baking dish with cooking spray.
Sprinkle onion and green pepper over the bottom of the dish. Cook, uncovered, in a preheated 400°F (200°C) oven for 10 minutes.
Push onions and peppers to the side of the dish; place hash brown patties evenly on the bottom of the dish. Bake until patties start to crisp, about 10 to 12 minutes.
Use the back of a spoon to indent the middle of each hash brown patty. Carefully crack one egg into the indentation on each patty. Sprinkle salt and pepper over eggs. Bake until eggs are cooked as desired.
Tip: Add chopped uncooked bacon to the pan along with onion and green pepper. Cook until bacon begins to get crispy before adding hash brown patties.
Tip: This recipe can be doubled and baked in a 13 x 9 inch (33 x 23 cm) baking dish.