Hash Brown Nests with Portobellos and Eggs Recipe
INGREDIENTS
•
Ingredients
•
3 cups frozen shredded hash brown potatoes, thawed
•
3 cups chopped fresh portobello mushrooms
•
1/4 cup chopped shallots
•
2 tablespoons butter
•
1 garlic clove, minced
•
1/2 teaspoon salt
•
1/4 teaspoon pepper
•
2 tablespoons sour cream
•
1 tablespoon minced fresh basil
•
Dash cayenne pepper
•
7 eggs, beaten
•
1/4 cup shredded Swiss cheese
•
2 bacon strips, cooked and crumbled
•
Additional minced fresh basil, optional
ADVERTISEMENT