Made to Order


This recipe is a family favorite that is great for anytime of day. The Mother calls it “Tommy’s Breakfast” but I just refer to it as “That Egg and Hashbrown Thing.” One could also think of it as a lazy man’s frittata. πŸ™‚

One of the things that I like about this recipe is that you can dress it up as much as you like or keep it simple. It can easily be scaled up feed to a crowd or make a satisfying dinner for one. The recipe is so simple in fact, that I never wrote down The Mother’s instructions, I just shoot from the hip every time I make it.

Here’s what I do for two servings:

2 cups of frozen southern style hashbrowns (the chunky ones)
4 eggs
3 TBS milk
1-2 TBS oil
Shredded cheese to top

1) In a small frying pan, cook the hashbrowns in oil. Ideally, the hashbrowns will cover the bottom of the frying pan you are using to create the potato layer that will be the base of your dish. Season the hashbrowns to taste.

2) While the hashbrowns are cooking, whisk the eggs and milk together.

3) When the hashbrowns are ready, spread them in an even layer on the bottom of the pan and cover with the egg mixture.

4) Lower the heat on the stove and cover. It’s important to cook slowly here or the bottom of your hashbrowns will be burned to a crisp (trust me, I’ve done it a million times). Leave the eggs to cook, checking from time to time. This usually takes about 15-20 minutes, but I like my eggs well-cooked. When the eggs are cooked to your liking, top with cheese and cover again until melted. Dinner is served!

There are lots of ways to personalize this dish. The Mother tops hers with crumbled bacon. She makes the bacon first and then cooks the hashbrowns in the bacon fat. The vegetarian in her life (aka, me) gets her own individual non-bacon version, of course.

You can also add items to the hashbrowns like diced bell peppers, onions, jalapeno, etc. I’ve done this, but consider this to be a pantry meal staple because I usually have hashbrowns in the freezer and eggs in the fridge even if the rest of the shelves are bare. My version pictured above used a shredded Mexican cheese blend and was topped with salsa, one of my favorite ways to eat eggs. The Husband has topped his portion with chorizo, this recipe can truly be made to order. Add a side salad or toast, and you’re ready to eat! It also makes good leftovers.

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Heidi Van Heel

Heidi Van Heel

Writer, freelancer, and believer in magic living in Minneapolis. In my free time, I love reading, exploring the great outdoors, and experimenting in the kitchen.

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