A few mornings ago my sweet Beau jumped at the chance to make us breakfast. Hands down – he is the best breakfast cook in the family! Additionally, you must know that he is also great in the kitchen and we definitely share an affection for good food. This particular morning he got creative by using our leftover potato casserole. He simply took a serving of the casserole, placed it in a nonstick skillet, warmed it through on both sides (creating a slightly crisp layer on both sides) and topped it with an over-easy egg. He took one bite and declared, “If we ever open a restaurant, I guarantee we could serve this all day long!” I told him that if it was truly that delicious then we better pass the idea along to my readers. So – here you go! I also happen to know that the hashbrowns are killer without the egg too. Why do I know this? Because I am not a fan of runny yolk and always request my eggs fully cooked (I’m such a party pooper when it comes to runny yolks). So, however you decide to enjoy these hashbrowns I know you won’t be disappointed. I’m pretty sure that Beau would be happy to eat this for breakfast every day for the rest of his life.
Sunshine & Hashbrowns
1 serving size of Baked Potato Casserole (about 1 cup)
1 whole egg, cooked over-easy or sunny-side-up
Heat a nonstick skillet over medium heat. Place Baked Potato Casserole in skillet and slightly flatten or shape like a pancake. Cook until crispy on one side and then flip over to other side and continue to cook until crispy and warmed through. Remove hashbrowns to a serving plate, top with egg, and enjoy!
Fat: 8g (3.5g = Sat.)