It’s been a long time since I’ve posted a recipe, but trust me, I’ve been cooking! I’m currently obsessed with Punchfork, which is a website that pulls together all kinds of recipes from great sites. To me, it looks like Pinterest, but is significantly cooler and awesome and delicious.
Almost everything I’ve cooked over the past couple months I have found here. This time, however, I’d like to share a recipe of my own. I rarely post my own “recipes” because I don’t really consider them recipes. There’s nothing special or unique about them. I just throw stuff together and hope it’s tasty. But that’s what cooking I guess, right? So here’s what I had for breakfast yesterday.
ingredients
3 eggs
1 avocado
1/2 to 1 Idaho or russet potato
Manchego cheese
Sriracha
salt and pepper
1. Heat oil in skillet over medium-high heat. I like sunflower or safflower oil, but whatever. Do as you please.
2. Process potato in food processor and throw into skillet. I use the side that chops it into strings, not the crescent-shaped slicer part. I’m not really sure how long I cooked them, but don’t mix them up too much or else they won’t get crunchy.
3. Meanwhile, scramble eggs and mix grated Manchego cheese. I didn’t have milk, but you could definitely add milk as well to make them fluffier. Also salt and pepper would be good here.
4. Remove hashbrowns to plate and scramble the eggs. Depending on how much oil is left in the skillet, you may not have to re-grease it.
5. Place scrambled eggs on top of hashbrowns and top them with sliced avocado and drizzled Sriracha. I also added a little salt and pepper at the end.
Super easy, super filling. Enjoy!
