A savory breakfast dish combining shrimp, hash browns, and a flavorful Creole-inspired sauce.
Heat olive oil in a saucepan over medium heat. Add the onion, celery, bell pepper, and garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Add the tomatoes, chicken broth, bay leaf, Worcestershire sauce, hot sauce, salt, and pepper. Simmer until the sauce thickens.
Taste the sauce and adjust the seasoning as needed.
Heat olive oil in a skillet over medium heat. Cook the hash browns until crispy on both sides.
Press the hash browns gently with a spatula to ensure even cooking.
Add the shrimp to the sauce and cook until they turn pink and are fully cooked.
Avoid overcooking the shrimp to keep them tender.
In the same skillet, cook the eggs to your preferred doneness.
For sunny-side-up eggs, cover the skillet with a lid to cook the tops without flipping.
Assemble the dish by placing hash browns on plates, topping with sauce and shrimp, and finishing with a cooked egg.
Garnish with reserved green onion slices for a fresh touch.
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