🫙 From the Spice Rack
rosemary hash browns with scrambled eggs
Rosemary Hash Browns with Scrambled Eggs 2 1/2 pounds frozen hash browns 1 tablespoon olive oil 1 large onion, finely diced 1 teaspoon crushed dried rosemary 4 tablespoons milk 8 l...
sideeasy
Ingredients6 items
Ingredients
- 21/2 pounds frozen hash browns
- 1tablespoonolive oil
- 1large onion, finely diced
- 1teaspooncrushed dried rosemary
- 4tablespoonmilk
- 8large eggs
Directions
- 1
Rosemary Hash Browns with Scrambled Eggs 2 1/2 pounds frozen hash browns 1 tablespoon olive oil 1 large onion, finely diced 1 teaspoon crush
- 2
Stir in potatoes, rosemary, salt and pepper
- 3
cook about 20 minutes, stirring often until potatoes are golden brown but still soft
- 4
Transfer to one end of a medium serving platter
- 5
Wipe out the skillet and spray with nonstick spray
- 6
Beat the eggs with the milk and lightly scramble over medium heat, do not overcook
- 7
Transfer scrambled eggs to the other end of the serving dish with the potatoes
- 8
Makes 4 servings.