Just a classic combination for this morning's breakfast -- eggs and potatoes.
For the hashbrowns:
1 tablespoon olive oil
1/2 medium white onion, chopped
2 cups shredded potatoes (either fresh or frozen -- I went with frozen for the sake of convenience)
freshly ground black pepper
fine sea salt
1. Heat the olive oil in an electric skillet heated to 325 degrees.
2. Add in the chopped onions and cook for about one minute, stirring frequently.
3. Add the shredded potatoes and spread them out evenly.
4. Cook the onions and potatoes for about 4-6 minutes on each side. I like my hashbrowns extra-crispy, so I cooked them for probably a total of 15 minutes, flipping them every five minutes or so.
5. Season the hashbrowns with salt and pepper to taste.
For the eggs:
4 eggs
4 tablespoons organic skim milk
freshly ground black pepper
fine sea salt
1. Crack the eggs into a bowl. Add in the milk. Use a fork to lightly beat the eggs.
2. You can either scoot the hashbrowns to one end of your skillet, or remove them to a separate plate. (I removed them since our counter is on a bit of a slant, which makes keeping things separate a bit difficult!) Increase the heat to 350 degrees.
3. Pour the egg mixture into the skillet.
4. Use a spatula to constantly scrape up the eggs as they set to scramble them.
5. Season the eggs with salt and pepper to taste.
Serve up the eggs and potatoes immediately. Sprinkle with some shredded cheese if desired. (I used a little colby jack.)
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