Well, we're back. Sorry for the extended absence. We've been VERY busy lately. Why is it summers are always so crazy?
Here's a simple one for you today. Zack threw this together for breakfast the other day. It was really tasty for an impromptu brunch. It's possible we weren't awake enough when this meal was made to remember to snap some pictures.
Here's what you need:
4-5 potatoes, diced (we used Yukon Gold. If you're using a baking potato, remove the skins first) (Or, if you want to go the easier route, buy the pre-cut hash browns)
2 scallions, sliced on the bias
Kosher salt and black pepper to taste
Here's what you do:
Start by cooking your potatoes in a little bit of olive oil. Use a 12 inch skillet, it will make things easier.
Salt and pepper the potatoes to your liking. You want the potatoes to get crispy on the outside, and soften on the inside. This may take up to 10 minutes to fry them. After the potatoes get a bit crispy on the outside, we cover with a lid to help steam them. It will cook the inside of the potato faster.
Meanwhile, beat 4 eggs thoroughly (like you would for scrambled eggs).
Once your potatoes are fork tender, pour the eggs into the skillet. Next, add the scallions. Stir this mixture a bit to help cook the eggs, but don't over mix. You mostly want to let this hang out and cook on its own.