Quick Scrambled Hash Browns and Eggs


Lately, I love making all-in-one dishes. When I heated the extra virgin olive oil, I had a vague idea where I was headed.

Two eggs (one yolk only), one-fourth bulb fresh red onion, half cup of grilled hash brown potatoes, and shredded cheese later, and I created a unique breakfast.

Sautee chopped onion in medium heat extra virgin olive oil (not fried). Pour in potatoes. Brown all lightly. Spread beaten egg over hash browns and onion. Scramble until eggs are mixed in and potatoes are golden brown. Remove from heat. Immediately, sprinkle finely shredded Italian-style cheese over scrambled hash browns and eggs while still hot. Season lightly with lemon pepper seasoning. Serve.

--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" for additional information. Thanks for visiting.

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