Scrambled Eggs with Hashed Brown Potatoes
December 8th, 2008 by
Chef Thom
Chef Thom
Scrambled eggs, hash browns, bacon and toast
They are fast and easy to make, if you follow a few little tips.
First if you have the time take the eggs out of the refrigerator and let them warm up to room temperature. This will make it easier to get all the egg out of the shell.
In a small bowl crack two (or more) eggs, add two Tablespoons of milk. I also add about a half teaspoon of grinder relish to spice them up, but you can add anything you want to flavor them, or nothing at all. Using a fork I stir the eggs and milk until they are a constant color and the milk is incorporated into the eggs.
Preheat a non-stick pan or a pan sprayed with a cooking spray over medium-high heat.
Pour the eggs into the pan and using a rubber spatula stir the eggs, keeping them from sticking to the pan until they are firm. Transfer to a plate.
Hash Browns
Hash browns are a quick and easy breakfast side.
First using a cheese grater, grate one or more potatoes. Dice a slice of onion (optional) and mix into the grated potatoes. Form the grated potato into one or two patties about 1/2 inch thick. Transfer to a preheated non stick pan and cook on each side until golden brown. When you flip the hash brown, layer the top with grated cheddar cheese.
