Eggs & Hash

 Eggs & Hash

A Quick Breakfast From Leftover Baked Potatoes!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

2 cooked baked potatoes, cubed

1/2 yellow onion, large dice

4 green onions, chopped

2 eggs

1/4 tsp garlic powder

2-3 tbsp grape seed oil

2 tbsp butter

1/4 tsp Harissa

pinch of red pepper flakes (garnish)

balsamic glaze (optional)

minced parsley (garnish)

salt

pepper

Cooking Tools

Large frying pan with lid

 

Directions

On a medium-heat, melt butter and oil until it sizzles.  Add in, cubed baked potatoes (you can leave on skin or peel potatoes if the skin is to hard), I usually used cold leftover potatoes from the night before. Also add in onions, green onions and the seasonings.  Saute until potatoes start to crisp and the onions are tender. Create 2 wells in the potatoes and add each egg into a separate well.  salt and pepper top of eggs and place lid and reduce heat to medium-low and cook eggs for a few minutes. Serve up each egg with potatoes and garnish with minced parsley, pepper flakes and optional drizzle of balsamic glaze.

Serves 2