Sweet Pepper Hash Brown Baked Eggs
Nonstick cooking spray
1 (20 ounce) package O’Brien-style refrigerated shredded hash brown potatoes
1 tablespoon olive oil
1 large green sweet pepper
½ cup pizza sauce
¼ cup finely shredded Parmesan cheese
1 Freshly-ground black pepper and/or snipped fresh basil
Serving Size: 1 Egg With Pepper Ring And 1/2 Cup Hash Browns
- Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
- Meanwhile, slice the sweet green pepper into eight 1/4- to 1/2-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350 degrees F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
- If desired, garnish with freshly ground black pepper and/or snipped fresh basil.