50+ Friends Club Cookbook
Eggs and Cheese
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Rosemary Hash Browns with Scrambled Eggs
From the Kitchen of:
Kathleen
2-1/2
Lbs
frozen hash browns
1
tbsp
olive oil
1
lg
onion, finely diced
1
tsp
crushed dried rosemary
4
tbsp
milk
8
lg
eggs
dash
salt, to taste
dash
pepper, to taste
non-stick spray, plain or butter flavored
Heat olive oil in large non-stick 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 non-stick.
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.
Makes 4 servings.