1 carton (2.25 lb) of Idahoan® Honest Earth® Shreds Hearty Cut Hash Browns with a hint of Sea Salt & Pepper
3 qt water
4 oz of olive oil
3 pounds of red peppers
3 pounds of green bell peppers
1 pound of red onion
1.25 gallons of liquid egg
1 pound of pepperjack cheese
3 pounds of cooked bacon
12 avocados
3 bunches of scallions
Instructions
Refresh the hash browns as directed on the carton and place onto an oiled sheet pan.
Bake at 400°F for 15 minutes or until desired browning.
Heat the olive oil and sauté the peppers and onions until tender and the onion is caramelized. Hold for assembly.
Scramble the eggs, place into a holding pan and fold in the cheese. Hold for assembly.
Assembly: Place 4 ounces of the prepared hash browns into your serving bowl and place the scrambled egg to one side and the veggies and bacon to a quarter of the bowl, followed by the avocado. Garnish with the chopped scallions.