Spicy Sriracha Hash with Peppers and Onions
Recipe type: Breakfast and Brunch, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 box of Hungry Jack Original Hashbrown Potatoes, Black Pepper & Onion
  • 3 tablespoons olive oil, divided
  • 1 small or ½ medium onion, diced
  • 1 red or green pepper, diced
  • 4 eggs, cooked "over easy"
  • Sriracha or your favorite hot sauce
  • Sliced avocado, for garnish
  • Cilantro, for garnish
  1. Prepare your hashbrowns: according to package directions, fill the Hungry Jack Original Hashbrown Potatoes carton with water up to the designated line. Let stand for 12 minutes. Drain out the excess water.
  2. Meanwhile, heat one tablespoon olive oil over medium high heat. Add vegetables and cook until they begin to soften and onions turn translucent, about 5 minutes. Add two tablespoons of olive oil to the pan. Add the potatoes in a thin layer and turn the heat down to medium. Season with salt and pepper.
  3. Cook potatoes until they are very crispy and brown on the bottom, then flip and cook on the other side. Depending on your stove, it should be about 4-5 minutes per side, but keep an eye on them to be sure they don't burn.
  4. Place hashbrown/veggie mixture on a plate and drizzle with desired amount of hot sauce. Top with an over easy egg, and garnish with cilantro and avocado. Serve immediately.
Recipe by In Good Taste at https://ingoodtaste.kitchen/spicy-sriracha-hash-peppers-onions/