Chef’s nest recipe

Chef’s Nest recipe

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Recipe intro

Welcome to the Chef's Nest recipe! This delightful dish is a true masterpiece created by our skilled chefs. With a perfect balance of flavors and a touch of creativity, this recipe is sure to impress your taste buds. Whether you are an experienced cook or a beginner in the kitchen, this recipe is easy to follow and guarantees delicious results. So, put on your apron and get ready to create a culinary masterpiece with Chef's Nest recipe!

Keywords: Chef's Nest recipe, delightful dish, flavors, creativity, easy to follow.

Chef's nest recipe details

Chef’s nest recipe, recipe Rating: 4.4
Number of votes:94

Ingredients

2 cups hash brown potatoes

1/4 cup butter

2 eggs

3 Tablespoons milk

1 teaspoon California garlic seasoning

Salt and pepper

4 mushrooms, cut in large slices

2 green onions, finely sliced

1 cup red, yellow, and orange bell peppers, julienned

1 Roma tomato, diced

2 Tablespoons each Monterey Jack and medium cheddar cheeses, grated

Instructions:

Remember, as birds carefully choose twigs for their nest for comfort and pleasure, a good chef will choose ingredients with the same discrimination, making a wonderful collection of flavors and aromas in a vision pleasing to the eye. This is a signature recipe of Brooks Berry Inn and we are pleased to share it with you. We would love to have you visit. Ask about our crowd pleaser method for this recipe!

In a 7-inch non-stick skillet, melt 3 tablespoons of butter over low heat. Place potatoes in hot butter, spreading to cover entire bottom of pan (1/2 inch thick). Sprinkle top with seasoning, salt, and pepper. Cover and allow to brown on low for 5 to 7 minutes. Turn over and brown remaining side, adding butter if necessary.

Beat the eggs and milk. Pour over potatoes. Use spatula to push edge back, allowing eggs to go under. Cook for 2 to 3 minutes until egg is firm enough to turn. While egg is cooking, saute mushrooms and peppers. Using a large spatula, turn nest over to finish cooking egg. (Tip: cut potatoes in half for easier turning.) Top with cheese and sauteed and fresh vegetables. Garnish with sour cream and avocado.