Rustic Hashbrowns with Over Easy Fried Eggs
(makes one serving)
One potato cut into 1/2 inch cubes (I used an Idaho potato)
1/4 c diced onion
2 T olive oil
salt
black pepper
2 t dried parsley
1/2 T butter
2 large eggs
Bring small pot of water to boil and add potato cubes. Boil for just a few minutes until potatoes are slightly tender (but not completely cooked through). Heat oil in skillet over medium-high heat. Drain potatoes well.
Add onions to the oil and saute until slightly browned. Add potatoes and cook together with onions, allowing time for the potatoes to crisp on one side before stirring. Onions will get quite browned.
Heat butter in another pan over medium heat and fry both eggs to desired doneness (I like over easy in this dish- meaning you just flip the eggs over once the whites are set. You end up with well-set whites and a runny yolk.)
Add parsley to the potatoes. Season hash browns and eggs with salt and pepper to taste.
Serve hash browns on a plate and top with fried eggs.
Enjoy with some OJ and strong coffee! :)
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