I’m not a huge breakfast person or fan of eggs, but this morning I woke up starving and decided to make this tasty number. The hubby was happily surprised.
1 large russet potato
¼ yellow onion
1 garlic clove, minced
1 Tbsp freshly minced parsley
3 eggs (1 for potatoes, 2 for scramble)
½ red bell pepper, chopped
3 large asparagus, steamed and chopped
2 green onion sprigs, chopped
Pepper Jack cheese, freshly grated
Salt and pepper, to taste
EVOO
In a large bowl, grate potato. Move shredded potato a paper towel or cheese cloth and ring out excess liquid. Return potato to bowl. Grate onion into bowl, and then add garlic. Add parsley and one beaten egg. Season with salt and pepper. Mix well.
In a large frying pan, heat a few drizzles of EVOO over medium high heat. Scoop several large spoonfuls of potato mixture onto frying pan; flatten a little to make small pancakes. Fry until they are crispy and browned, then flip and cook the other side.
In a small skillet, heat EVOO over medium high heat. Add bell pepper, asparagus and green onions. Sauté until peppers are tender. Add 2 beaten eggs. Mix and cook all together until eggs are no longer runny. Season with salt and pepper. Add Pepper Jack and remove pan from heat.
Enjoy with buttered toast or an English muffin.
1 large russet potato
¼ yellow onion
1 garlic clove, minced
1 Tbsp freshly minced parsley
3 eggs (1 for potatoes, 2 for scramble)
½ red bell pepper, chopped
3 large asparagus, steamed and chopped
2 green onion sprigs, chopped
Pepper Jack cheese, freshly grated
Salt and pepper, to taste
EVOO
In a large bowl, grate potato. Move shredded potato a paper towel or cheese cloth and ring out excess liquid. Return potato to bowl. Grate onion into bowl, and then add garlic. Add parsley and one beaten egg. Season with salt and pepper. Mix well.
In a large frying pan, heat a few drizzles of EVOO over medium high heat. Scoop several large spoonfuls of potato mixture onto frying pan; flatten a little to make small pancakes. Fry until they are crispy and browned, then flip and cook the other side.
In a small skillet, heat EVOO over medium high heat. Add bell pepper, asparagus and green onions. Sauté until peppers are tender. Add 2 beaten eggs. Mix and cook all together until eggs are no longer runny. Season with salt and pepper. Add Pepper Jack and remove pan from heat.
Enjoy with buttered toast or an English muffin.
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