I wanted something different for a late breakfast/early lunch (brunch) this weekend. I've made this recipe a few times before, first getting the idea from a diner. It just so happened that almost all of the ingredients were in my refrigerator! This simple recipe is delicious and FILLING. It consists of a veggie medley piled on a plate of fresh hash browns topped off with a fried egg.
Serves 2Ingredients:
4 red potatoes
equal parts: onion, bell pepper, mushroom, zucchini, and spinach
2 eggs
mozzarella (optional)
Sriracha drizzle (optional)
bacon on side (optional)
Directions:
Start by taking the potatoes, chopping them into bite size pieces and boiling them in a pot of water to soften them up. Once soft (7 minutes), put in pan with olive oil and saute until golden brown. Place in oven to keep warm.
In the same pan combine your chopped up vegetables and simmer. Once they have cooked down reduce heat and let sit.
In a smaller, nonstick pan crack eggs and cook until desired firmness.
Take a plate and layer starting with the potatoes on the bottom, then the veggies and mozzarella and place egg on top. Drizzle with Sriracha and sprinkle salt & pepper.
ENJOY
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© 2014 WCPO Staff, used under a CreativeCommons Attribution-ShareAlike license: http://creativecommons.org/licenses/by-sa/3.0/
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