Hash Browns Topped With Eggs

Eggs and hash brownsI love brunch on the weekends. This is a simple dish that can be elevated with beautiful plating. If you’ve cooked something particularly savory the previous night and still have the oil in the pan you used, it’s best to cook the potatoes in that oil so they’ll be infused with those yummy flavors.


1.5 large potatoes (or the equivalent in baby potatoes), cut into small cubes
1/4 large onion, sliced
1 green pepper, sliced
salt and pepper or Old Bay
hot sauce (optional)
4 eggs
spring mix, baby spinach or arugula

Heat up olive oil in a pan and add the potatoes, onion and green pepper. Add salt and pepper or Old Bay to taste. Cover and cook, stirring occasionally,  until the potatoes soften (about 20 min.). If the veggies leak water, take the cover off and let evaporate, or drain if it takes too long to evaporate. Plate when ready and serve with a dash of hot sauce if you like.

Cook 2 sunny-side up eggs per serving and place on top of each dish. Garnish the plates with spring mix or arugula.