This hearty The Eggbert’s Sunriser is made with crispy hash browns, savory ham, bell peppers, and onions, all topped with melted cheddar cheese and eggs cooked your way. The result is a rich, comforting, and perfectly layered breakfast skillet that’s ideal for a weekend brunch or a special morning meal. This recipe serves 4 people.
The Eggbert’s Sunriser Ingredients
- 8 cups frozen diced or shredded hash browns
- 2 cups diced ham
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced (optional)
- 2 cups grated sharp cheddar cheese
- 8 large eggs
- 4 tablespoons butter or canola oil
- Salt and black pepper to taste
- Salsa or pico de gallo, for serving
How To Make The Eggbert’s Sunriser
- Cook the potatoes: Heat 2 tablespoons of butter or oil in a very large skillet or two smaller skillets over medium-high heat. Add the frozen hash browns in a single, even layer. Cook for about 5-7 minutes without stirring to form a crispy bottom. Flip the hash browns and cook for another 5-7 minutes, until golden and crispy. Season with salt and pepper.
- Sauté the vegetables and ham: While the potatoes cook, heat the remaining butter or oil in a separate skillet. Add the diced onion, bell peppers, and jalapeño (if using) and cook for 5-7 minutes until the vegetables are tender. Stir in the diced ham and cook for another 2 minutes until heated through.
- Assemble the skillet: Gently layer the crispy hash browns on the bottom of a large oven-safe skillet or four individual oven-safe skillets. Top with the ham and vegetable mixture, spreading it out evenly. Generously sprinkle the grated cheddar cheese over the top.
- Melt the cheese: Place the skillet(s) in a preheated oven or a toaster oven at 300°F (150°C) for 2-3 minutes, just until the cheese is completely melted and gooey.
- Cook and serve the eggs: While the cheese melts, fry the eggs to your preference (sunny-side up, over-easy, or scrambled) in a separate pan. Carefully slide the eggs on top of the melted cheese and serve the Sunriser immediately with salsa or pico de gallo on the side.
Recipe Tips
- For maximum crispiness: Do not overcrowd the pan with the hash browns. Cook them in a single layer. A heavy-bottomed cast iron skillet is ideal for getting a perfect, golden-brown crust.
- Shred your own cheese: For the best, smoothest melt, use a block of cheese and grate it yourself. Pre-shredded cheeses are often coated with anti-caking agents that can make them difficult to melt.
- Customize the eggs: The beauty of this recipe is that you can cook the eggs exactly how you or your guests prefer them. Fry them with a runny yolk for a rich sauce, or scramble them and serve on the side.
- Adjust the spice: If you love heat, feel free to add the seeds from the jalapeño. For a milder flavor, omit the jalapeño entirely.
What To Serve The Eggbert’s Sunriser
This rich and savory breakfast skillet is the perfect star of any brunch. Serve it with classic toppings like fresh salsa, tangy pico de gallo, or your favorite hot sauce. A side of creamy avocado or guacamole also pairs wonderfully with the salty ham and crisp potatoes. To balance the richness, offer a fresh fruit salad and a cup of black coffee or orange juice.
How To Store The Eggbert’s Sunriser Leftovers
- Refrigerate: Let any leftovers cool completely. Store the components in an airtight container in the refrigerator for up to 2 days. The potatoes will lose some of their crispiness, but the flavors will still be delicious.
- Freeze: It is not recommended to freeze this recipe, as the potatoes and eggs will not have the same texture once thawed. It’s best to enjoy it fresh.
The Eggbert’s Sunriser Nutrition Facts
- Calories: 720 kcal
- Total Fat: 45g
- Saturated Fat: 18g
- Cholesterol: 400mg
- Sodium: 1500mg
- Total Carbohydrate: 55g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 28g
Frequently Asked Questions
- Can I use fresh potatoes instead of frozen? Yes, but you will need to peel, shred, and parboil them first to ensure they cook through. Frozen hash browns are already prepared, which makes this recipe quick and easy.
- Can I use a different kind of meat? Absolutely. While ham is classic, you can easily substitute it with cooked and crumbled breakfast sausage, crispy bacon bits, or diced steak.
- What’s the best way to cook the eggs for a runny yolk? For a sunny-side up egg with a perfect runny yolk, melt butter in a non-stick pan over medium heat. Crack the eggs into the pan, then reduce the heat to low. Cook for 2-3 minutes, or until the whites are set but the yolks are still liquid.
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The Eggbert’s Sunriser Recipe
Description
The Eggbert’s Sunriser is a classic breakfast skillet with layers of crispy hash browns, savory ham, bell peppers, melted cheddar cheese, and eggs cooked to your liking. It’s a comforting and hearty meal perfect for any morning.
Ingredients
Instructions
- Cook the hash browns in a skillet until golden and crispy.
- Sauté the ham and vegetables in a separate pan until tender.
- Layer hash browns, ham/veggie mixture, and cheese in an oven-safe skillet. Bake briefly until the cheese melts.
- Fry the eggs to your preference and place them on top of the skillet before serving.