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Hashbrowns:
3 Tablespoons Olive Oil
1 Large Russet Potato
Salt and Pepper to taste
Grate potato using a box grater or food processor. Heat olive oil in 9-10 inch non-stick skillet until hot. Add grated potatoes flattening them in skillet with a turner or spatula. Salt and pepper to taste. Cook over medium heat until browned. Turn over using a turner or spatula and cook until browned. Remove from skillet.
Eggs:
3 large eggs
2 Tablespoons Olive Oil
Salt and Pepper to taste
Heat olive oil in 6-7 inch non-stick skillet until hot. Crack eggs into skillet. Cook over medium low heat taking care not to brown eggs. If your skillet is too hot just lift it off the burner for a few seconds and lower the heat. Salt and pepper to taste. Spoon oil over top of yolks to cook until a film forms over top of egg if desired. If you like your eggs less done you may skip this step. Pour eggs over top of hashbrowns and serve.
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