PEPPERONI HOPPLE-POPPLE

Taste of Home (?) Kids Can Cook – Jaycee Gfeller of Kansas

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups frozen shredded hash browns

  • 1/3

    cup chopped onion

  • 3

    tblsp butter

  • 5

    eggs

  • 1/2

    cup milk

  • 1

    tsp Italian seasoning

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

  • 25

    slices pepperoni

  • 1

    cup shredded Mexican cheese blend

Directions

In a large skillet, cook potatoes and onion in butter until tender and lightly browned. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: