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 large eggs
Dash salt, to taste
Dash pepper, to taste
Nonstick spray, plain or butter flavored

Heat olive oil in large nonstick 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 nonstick spray.

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.

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