January 06, 2012

Hash Browns and Egg Whip

Potatoes and eggs; quick and easy breakfast.
2 cups of frozen Hash browns
1 tbsp. oil
4 eggs
1/4 cup milk
1 tsp.dried chives
1 tbsp. simulated bacon bits
Place oil in a non-stick fry pan. Add  hash browns and cook  over medium heat, turning over from time to time until they browned. 

Meanwhile, break eggs into a mixing bowl. Add milk and whisk together until frothy. Stir in chives and simulated bacon bits and pour over the browned hash browns.

Cook on medium heat, mixing gently until eggs are cooked.

Serve with ketchup. 

Serves: 2

Leia’s Culinary Treasures

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