Jalapeno Hash Browns and Eggs

27 Nov

Zak whipped up this simple, yummy breakfast this morning (confession: technically it was this afternoon because we were out late last night and slept in until almost noon).  I really loved the light heat of the jalapeños combined with the cool bite of the sour cream and warm creaminess of the eggs.  Plus, it’s nice to have a really swell fiancé who helps with the cooking and cleaning and does such a darn good job of it.  I’m a lucky gal.

Jalapeño Hash Browns and Eggs

2 large Idaho potatoes, washed and shredded

1 jalapeño pepper, seeds removed and diced

1 small white onion, diced

2-3 tbs. canola oil

1/4 cup mozzarella cheese, shredded

1/4 cup sour cream

2 large free-range, organic eggs

Kosher salt and freshly cracked black pepper

Heat canola oil in a large skillet over medium-high heat.  Add onion and cook until tender, 6-7 minutes.  Add potatoes and jalapeños and cook, stirring occasionally, until browned, roughly 10-15 minutes.  Season with kosher salt and freshly cracked black pepper.

Remove vegetables from pan and top with a dollop of sour cream.  Crack eggs into pan and cook to desired consistency (pictured is over-easy).  Top with mozzarella cheese.

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