OK....I may not have mentioned it yesterday, but if you made or are going to make yesterday's incredible crushed potatoes, here's a great way to use any leftovers (you're definitely going to want to make extras!)
A fresh egg nestled inside a batch of those creamy, crispy potatoes with a bit of S&P and sliced scallions or chives are all you need for a wonderful breakfast. Heck, this dish is a great reason to make the potatoes in the first place!
EGGS in a NEST of CRUSHED POTATOES (1 serving)
1 cup coarsely chopped, leftover crushed potatoes (see yesterday's post for directions)
1 large egg
1/2 Tbsp butter
2 tsp freshly grated parmesan cheese
1 Tbsp chopped scallion or chives
S&P
Melt butter in an 8" skillet. Add potatoes to skillet and brown on medium high heat. Gently arrange potatoes in a circle and make a well in the center. Sprinkle cheese over potatoes.
Crack egg into the center, reduce heat to medium low. Cook egg until white is translucent and yolk is set to your liking (you made to use a lid to cover pan to help egg cook).
Gentle slide potatoes out of pan and sprinkle with scallions or chives. Season with S&P.
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