Rosemary Hash Browns With Scrambled Eggs

print recipe
email recipe
save recipe
add photo
add review
#85566

serves/makes:

ready in:
30-60 minutes

ingredients

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
1 dash salt, to taste
1 dash black pepper, to taste
nonstick spray, plain or butter flavored

directions

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.

added by

crazyfox

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

11 Ways To Make Breakfast While You Sleep

Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.