Recipe for cooking rosemary hash browns with scrambled eggs

Breakfast Recipes :: Breakfast Meat and Egg Dishes

Rosemary Hash Browns with Scrambled Eggs

2 1/2 lb. frozen hash browns
1 Tbsp. olive oil
1 lrg. onion, finely diced
1 tsp. crushed dried rosemary
4 Tbsp. milk
8 lrg. eggs
Dash salt, to taste
Dash pepper, to taste
Nonstick spray, plain or butter flavored

Heat olive oil in lrg. nonstick skillet over med. heat and cook onions 5 mins.. Stir in potatoes, rosemary, salt and pepper; cook about 20 mins., stirring often until potatoes are golden brown but still soft. Transfer to one end of a med. serving platter.

Wipe out the skillet and spray with nonstick spray.

Beat the eggs with the milk and lightly scramble over med. heat, do not overcook. Transfer scrambled eggs to the other end of the serving dish with the potatoes.

Makes approximately 4 servings.