Rosemary Hash Browns with Scrambled Eggs
Great recipe.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
hash brown potatoes
|
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
finely diced |
|
| 1 | teaspoon |
rosemary leaves
crushed dried |
|
| 4 | tablespoons |
milk, low-fat
|
|
| 8 | large |
eggs
|
|
| 1 | dash |
salt
to taste |
*
|
| 1 | dash |
black pepper
to taste |
*
|
| 1 | x |
nonstick cooking spray
plain or butter flavored |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
hash brown potatoes
|
* |
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
finely diced |
|
| 5 | ml |
rosemary leaves
crushed dried |
|
| 6E+1 | ml |
milk, low-fat
|
|
| 8 | large |
eggs
|
|
| 1 | dash |
salt
to taste |
*
|
| 1 | dash |
black pepper
to taste |
*
|
| 1 | x |
nonstick cooking spray
plain or butter flavored |
* |
Directions
Heat olive oil in large nonstick skillet over medium heat and cook onions 5 minutes.
Stir in potatoes, rosemary, salt and pepper; cook about 20 minutes, stirring often until potatoes are golden brown but still soft.
Transfer to one end of a medium serving platter.
Wipe out the skillet and spray with nonstick spray.
Beat the eggs with the milk and lightly scramble over medium heat, do not overcook.
Transfer scrambled eggs to the other end of the serving dish with the potatoes.
