Sunday, November 11, 2012


This morning I have make this delicious breakfast for my boys.....Heavy Skillet Red Potato Hashbrown with Eggs.  I only cook this kind of breakfast once in a week, especially on Sunday morning. 

The hashbrown that been cooked in the skillet have a little crunchy texture like been toasted in the oven. Here's the recipe I would like to share and Enjoy !!!


3 tbsp unsalted butter
1-1/2 pounds red skinned potatoes, diced
1/4 cup chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 tsp kosher salt
Freshly ground black pepper to taste
8 large eggs


1. Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 20 minutes or more.

2. Stir in the chopped parsley, garlic, salt and pepper. Stir occasionally for about 3 minutes.

3. Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Cook the eggs covered with a lid until the egg whites are cooked and the yolks are still runny, about 5 minutes.

4. On the individual serving platter, placed the hashbrown and eggs and sprinkle with some chopped parsley. Serve immediately with some bacon or as it is.

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