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Quick 3-Ingredient Mother’s Day Brunch

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A simple and quick 3-ingredient brunch recipe perfect for Mother’s Day or any busy morning, ready in just 20 minutes with minimal fuss and maximum flavor.

Ingredients

Scale
  • 4 large eggs
  • 1 cup (100g) shredded cheese (sharp cheddar or mozzarella blend)
  • 2 cups (about 300g) frozen shredded hash browns
  • Salt and pepper (optional)
  • 1 tablespoon butter or oil for pan-frying (optional)

Instructions

  1. Preheat your skillet over medium heat for about 2 minutes.
  2. Add 1 tablespoon of butter or oil to the skillet, swirling to coat evenly.
  3. Spread the frozen hash browns evenly in the pan. Press down lightly with your spatula to compact them. Cook for 5 to 7 minutes, undisturbed, until the bottom is golden and crispy.
  4. While the hash browns cook, whisk the eggs in your mixing bowl until smooth and slightly frothy. Add a pinch of salt and pepper if desired.
  5. Flip the hash browns gently to crisp the other side, cooking for another 4 minutes.
  6. Lower heat to medium-low, pour the eggs evenly over the hash browns in the skillet.
  7. Sprinkle the shredded cheese evenly on top of the eggs. Cover the skillet with a lid or foil and cook for about 3 to 5 minutes until eggs are set and cheese is melted.
  8. Check the eggs for doneness; they should be set but slightly soft on top. Cook an additional minute or two if needed.
  9. Slide the whole hash brown and egg mixture onto a plate or cut into wedges right in the pan. Serve immediately.

Notes

Use moderate heat to avoid burning hash browns. Cover the pan when melting cheese to help eggs cook evenly. For a dairy-free option, substitute plant-based cheese and use olive oil instead of butter. Frozen hash browns save prep time; fresh grated potatoes can be used but take longer. To keep hash browns crispy, avoid stirring too soon and do not overcrowd the pan.

Nutrition

Keywords: Mother's Day brunch, quick brunch, 3-ingredient recipe, hash browns, eggs, cheese, easy brunch, family-friendly

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