Ingredients
- 1/3 cup vegetable oil
- 2 cups frozen hash browns(about 8 oz.)
- 8 eggs
- 1/3 cup cream
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon coarsely ground black pepper
Directions
1. Heat vegetable oil over high heat in 12-inch skillet. Carefully add frozen potatoes; cover. Cook over high heat, turning several times, until brown and crispy, about 5 minutes.
2. Beat eggs and cream. When potatoes are brown, stir egg mixture, salt and pepper into potatoes. Cook and stir uncovered over medium-high heat until eggs are firm. Salt and peppr to taste. Garnish with watercress if desired.
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Submitted 6/13/05.
Source: When You're Entertaining
Submitted By: Linda Wilson
lwilson@gatecom.com
Hash-Brown Scrambled Eggs