Farmer's Breakfast

Farmer's Breakfast

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  hazel131995

“The first time I had this I was out camping with my best friend and her family. This is quick, easy and good! You can add more or take away ingredients to fit your taste.”

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Adjust Servings

Original recipe yields 2 servings



  1. Heat a skillet over medium heat. Cook eggs in hot skillet, stirring vigorously, until they are beginning to solidify, 1 to 2 minutes. Stir hot dog slices and hash browns to eggs; cook and stir until the potatoes are browned and the eggs completely cooked, 3 to 5 minutes. Top with ketchup to serve.

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Reviews (3)

Rate This Recipe
Sarah Jo

Sarah Jo

Instead of hot dogs, I used half of a package kielbasa. The recipe didn't specify which kind of hashbrown potatoes to use, I made my own from scratch. Both the kids had ketchup on theirs, the grownups used hot sauce instead. This was inhaled--NO leftovers.



Tasty.. would recommend less potatoes and add plenty of seasonings



I had problems with the amount of potatos. I used 3 or 4 cups & for 2 people, it was still to munch, next time I'll use less. I'll also cook everything seperate becaus the potatoes never browned in the pan after I mixed them with the eggs. Almost any knid of mest would be good with this meal, I added shredded cheddar cheese to one serving, overall this is a recipe I want to try again.

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Amount Per Serving (2 total)

  • Calories
  • 1379 cal
  • 69%
  • Fat
  • 82.5 g
  • 127%
  • Carbs
  • 138 g
  • 45%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 481 mg
  • 160%
  • Sodium
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet



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Breakfast Sweet Tooth


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Huwe Hunting Breakfast