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Scrambled Eggs with Onions, Tomato & Hashbrowns

Prep Time:

5 minutes

Cook Time:

15 minutes

Serves:

2 Servings

Level:

Beginner

About the Recipe

Scrambled eggs are a classic breakfast staple, loved for their simplicity and versatility. This recipe takes traditional scrambled eggs to the next level by adding fresh onions and juicy tomatoes for a burst of flavor. Paired with crispy hashbrowns and served alongside toasted bread, this hearty meal is perfect for starting the day on a satisfying note. Whether you're cooking for a group or preparing a quick, nutritious dish for yourself, these scrambled eggs with a touch of mayo and ketchup on the side will hit the spot. Let’s get cooking!

Ingredients

  • 4 large eggs

  • 1 small onion, finely chopped

  • 1 medium tomato, diced

  • 2 tbsp unsalted butter

  • Salt and pepper to taste

  • 4 slices of bread, toasted

  • 4 hashbrown patties

  • 4 tbsp mayonnaise (for serving)

  • 4 tbsp ketchup (for serving)

Preparation

  1. Prepare the Hashbrowns:

    • Begin by cooking the hashbrowns as per package instructions. You can pan-fry them until they are crispy and golden. Set aside.

    • Pan-Frying Hashbrowns This method gives you a crispy, golden exterior.


      What You’ll Need:

      • Frozen or fresh hashbrown patties

      • 1-2 tbsp vegetable oil or butter

      Instructions:

      1. Heat a non-stick skillet over medium heat and add 1-2 tablespoons of oil or butter.

      2. Once the oil is hot, place the hashbrown patties in the skillet in a single layer.

      3. Cook each side for 3-5 minutes or until golden brown and crispy. Flip gently with a spatula to avoid breaking.

      4. Once both sides are crispy, remove and drain excess oil on a paper towel. Serve hot.

  2. Chop the Vegetables:

    • Finely chop the onion and dice the tomato. Make sure the pieces are bite-sized so they mix well with the scrambled eggs.

  3. Cook the Onions:

    • Heat 1 tablespoon of unsalted butter in a large skillet over medium heat.

    • Add the chopped onions and sauté them for 3-4 minutes until they become soft and slightly translucent.

  4. Add the Tomatoes:

    • Add the diced tomatoes to the skillet with the onions. Cook for another 2-3 minutes until the tomatoes soften slightly.

  5. Scramble the Eggs:

    • In a bowl, whisk the eggs with a pinch of salt and pepper.

    • Add the remaining 1 tablespoon of butter to the skillet, then pour in the whisked eggs.

    • Stir gently over low to medium heat, making sure to fold the eggs as they cook for a soft, fluffy texture. Cook for 3-5 minutes or until done to your liking.

  6. Serve:

    • Serve the scrambled eggs alongside the crispy hashbrowns and toasted bread.

    • Add a dollop of mayonnaise and ketchup on the side for extra flavor.


Enjoy your scrambled eggs and hashbrowns with warm toast!




 

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