Spring Paprika Eggs and Potatoes with Crusty Rolls

Spring Paprika Eggs and Potatoes with Crusty Rolls

Fluffy scrambled eggs and crispy hash brown potatoes seasoned with Hungarian paprika and fresh dill, served alongside warm crusty rolls for a comforting meal.

Dietary

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Ingredients

Instructions

  1. In a large skillet or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the 1 large yellow onion and cook until softened, about 5 minutes.
  2. Stir in the 3 cloves minced garlic, 2 teaspoons smoked paprika, and 1 teaspoon dried dill. Cook for 1 minute until fragrant.
  3. Add the 20 ounces frozen shredded hash brown potatoes and 1/2 cup chicken broth to the skillet. Cover and cook for 5-7 minutes, stirring occasionally, until potatoes are tender.
  4. While potatoes cook, whisk together the 12 large eggs, 1/2 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
  5. Pour the egg mixture over the potatoes in the skillet. Reduce heat to medium-low. Scramble gently until eggs are cooked to your desired consistency, about 3-5 minutes.
  6. Serve the paprika eggs and potatoes immediately with crusty dinner rolls. Garnish with 1/4 cup chopped fresh chives if desired.

Notes

Ensure potatoes are cooked through before adding the eggs. A lid helps them steam and soften faster. You can toast the dinner rolls for extra crispness.

Nutrition (per serving)