I was going to do over medium eggs on top of buttered and toasted split
English muffins. But they were rather stiff, so I opted for a 'breakfast bowl.'
There was a decent portion of frozen, cubed hashbrowns in the freezer with
ice crystals attached. Onto a paper plate, microwaved at 60% power for
three minutes; warm and perfectly thawed and no ice crystals nor even wet.
While they were spinning in the microwave a tablespoon of oil and a tablespoon
of butter were coming up to temperature in a non-stick skillet. In went the
potatoes and gently tossed several times for next three or so minutes; a bit
of light browning around the edges and a bit of salt then the eggs joined the
party.
When the egg coated potatoes were coming together a decent amount of shredded
sharp cheddar cheese completed this dish. A bit of salt on those eggs as well
before the cheese. Gently stirred until incorporated and melted and then onto
a plate. Many times, I will cook about a ¼ cup of rinsed and drained diced ham
along with these potatoes, but what I had was still in the freezer. No matter,
this was delicious and of course, filling.
Note to self: add frozen, cubed hashbrowns to Friday's shopping list.
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