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.