This spicy dish is a great way to kick off the morning. Onions, peppers, and jalapenos create the base while hash brown potatoes create some crunch and add a little bulk. Throw in some leftover meat for some added protein or leave it out.
Heat 2 separate skillets over medium heat. In one skillet add the 2 Tbsp vegetable oil to heat. Add the hash browns to this pan. Press them firmly with the back of your spatula then don't touch them while they brown.
In the 2nd skillet, add the olive oil, sweet peppers, and jalapeno. Stir these ingredients occasionally to keep them from burning. Add salt & pepper.
After the hash browns are showing signs of browning on the bottom, flip them carefully with a spatula to brown on the other side. Don't worry if they get a little scrambled. They'll still be delicious.
Check the pan containing the pepper mixture. If the peppers and onions are starting to brown and have lost their volume, it is time to add the meat if you choose. Stir the meat around until heated through - about 2-3 minutes.
Your hash browns should be browned on both sides and ready to serve. Season the hash browns with salt and pepper then split the potatoes between 2 plates. Divide the pepper mixture between the two plates as well. Add 1/4 avocado per serving if desired.
If you're making this for 1 person, you can add all the ingredients into a single pan as shown. This minimizes the cleanup. Don't try it for more than 1 as the moisture from all the veggies will prevent the potatoes from browning properly.