Reviewed: Oct. 30, 2009

I found this one night when I had a ton of frozen hashbrowns and diced pepperoni to use up. I served with toast and marinara sauce. It was a good, hearty meal.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

Okay, so I DID change this up a little due to personal preference (black olives, mushrooms, etc.) BUT, this is an excellent starter and a great way to use up extra eggs. You just need to use your common sense when it comes to how brown you like your potatoes and how much seasoning/italian seasoning you like. I found this very helpful on a night where time was ticking and I was running out. Thank you!

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Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

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Reviewed: Dec. 26, 2008

we eliminated the salt, but otherwise made it as directed. Will make again, but will cook the potatoes longer before adding the eggs so they're crispier in the end. Will also try dicing the pepperoni instead of slicing.

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ALK02G

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Reviewed: Jul. 16, 2008

This recipe was ok. I agree with the reviewer who said it was heavy on the seasonings. Mine also got a little bit too dark on the bottom, because I cooked it for 12 minutes. I was afraid the eggs would not be set. I will make it again, but the next time, I will put less seasoning in it, reduce the cook time to 10 minutes, and probably use a slightly smaller skillet. It was simple and quick to make and perfect for a breakfast-for-dinner night.

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curvygreek

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Reviewed: Nov. 21, 2007

A little heavy on the seasons. My husband crunched his nose as he ate it. Maybe cut it in half and then it would be good!

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LuvMyBoys

Cooking Level: Intermediate

Living In: Berkeley Springs, West Virginia, USA

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Reviewed: Oct. 18, 2007

Great recipe! My husband and I loved it. Unfortunately, my picky 2 year old and 3 year old wouldn't try it, but they would've liked it if they had! Great recipe and lots of flavor to it!

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