Hearty Egg Skillet Bake Recipe
Ingredients
1 1/3 cup sliced fresh mushrooms or 1 (4 oz.) can sliced mushrooms, drained
1/2 cup sliced celery
1/2 cup chopped green onions with tops
1/4 cup butter
3 cup (12 oz.) frozen Southern-style hash brown potatoes
1/2 tsp. salt
1/2 tsp. caraway seed
4 eggs
1/2 cup (2 oz.) shredded Gruyere or Swiss cheese
Directions
In an 8-inch omelet pan or skillet over medium heat, cook mushrooms, celery and onions in butter until crisp-tender, about 4 minutes.
Stir in potatoes, salt and caraway seed; continue cooking, stirring occasionally, until potatoes begin to brown, about 10 minutes.
With a spoon, make 4 indentations in potato mixture.
Break and slip an egg into each indentation.
Cover and continue cooking over low to medium heat until eggs are almost set, about 3 to 5 minutes.
Uncover and sprinkle with cheese.
Re-cover and continue cooking until eggs are desired degree of doneness, about 3 to 4 minutes.
Stir in potatoes, salt and caraway seed; continue cooking, stirring occasionally, until potatoes begin to brown, about 10 minutes.
With a spoon, make 4 indentations in potato mixture.
Break and slip an egg into each indentation.
Cover and continue cooking over low to medium heat until eggs are almost set, about 3 to 5 minutes.
Uncover and sprinkle with cheese.
Re-cover and continue cooking until eggs are desired degree of doneness, about 3 to 4 minutes.
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