Thursday, January 24, 2013

15 Minute Egg and Hash

Yesterday was a long day.  After running errands from 12-5:30 I didn't have the time, or energy, to cook a hand crafted masterpiece.  Leftovers and the freezer to the rescue!  We had leftover steak fajitas and eggs in the fridge and a bag of Ore Ida Hash Browns hibernating in the freezer.  Voila--almost instant dinner with virtually no prep that went from fridge to table in under 15 minutes!

Feeds 2
2 c. frozen or refrigerated hash browns (I used Ore Ida Potatoes O'Brien)
1 c. leftover fajitas (I had steak fajitas)
2 TBSP canola oil
salt & pepper
4 eggs

Heat the oil in a 12" non stick skillet over medium high heat.  Add in the hash browns; be careful they can spit at you!  Cook according to your package instructions (typically you'll brown for 3-5 minutes, turn and brown for 3-5 minutes more).  Once the hash browns are 1-2 minutes away from golden brown perfection add in the left over fajitas.  I chopped mine up into small bite sized pieces.  Season and cook until the mixture is warm.
While you're hash is cooking fry your eggs over-easy. 
Once both components are done heap up the hash and serve the runny sunny-side-up egg over the top.  If you're feeling fancy serve it up with guacamole, salsa, sour cream or cheese.  I was lazy and just served mine with toast!
Remember dinner doesn't have to be hard!  Enjoy whatever you have--as long as you're with family it'll be fantastic!

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