Breakfast is a magical time of the day, when you have time. That’s the problem. Usually breakfast consists of grabbing a bagel or a cup of coffee as your rush out the door because you’re already 10 minutes late. What about those days when you want to make a delicious breakfast but you’re not exactly equipped to whip up anything to fancy? Fake it!
Here is an easy breakfast I prepare for guests all the time. The ingredients are easy to keep on hand so you can use them whenever you want without fear of them spoiling, its SUPER fast to prepare and makes my guests feel oh-so-spoiled.
“oh hey guys, breakfast is ready downstairs whenever you’re ready, just something simple I whipped up… no big deal”.
Commence applause, show appropriate amounts of humbleness whilst basking in breakfast champion glory.
Ingredients to keep on hand
I use just regular old frozen hashbrowns. I like the square kind but you can use shredded too if that’s your thang. I also like to keep turkey kielbasa on hand. I divide it up into 4 portions and individually freeze them so I have pre-cut sausage ready to go whenever I need it. Eggs are always in the house so that’s no big deal. The other nice thing to have is some fresh parsley or scallions (those green onions) because green garnish always makes things look amazing. Fresh fruit is a great finish as well.
- 1-2 cups frozen hashbrowns
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Turkey kielbasa or other sausage you prefer
- 2 eggs
- 1 tablespoon water or milk
- Salt and Pepper to taste
- Garnish such as parsley or green onions (optional)
- Fresh fruit garnish (optional)
- Heat a medium skillet to HIGH until a little water dropped into the pan sizzles. This is how you know your pan is ready to go. Add in your oil.
- Place your fresh or frozen sausage in the pan and let it cook for a few minutes until you start to get some browning and crisping around the edges.
- Place your frozen hashbrowns in the pan with your butter. Stir it all around a bit and then cover with a lid. DO NOT STIR. Don't do it. Don't be tempted. Just let it sit for a good 3-4 minutes on medium heat. The butter is going to do it's thing and get all brown and crispy on the bottom. The lid keeps the heat in and cooks the potatoes. After about 4 minutes, give the potatoes a stir to crisp the other side. Recover for another 3-4 minutes. Taste test a piece of potato to make sure it's warmed through.
- Place your two eggs in a bowl with about a tablespoon of water or milk. Whip up with a small whisk or fork. The more bubbles you get in there, the fluffier your eggs will be. Add some salt and pepper to taste. I threw in some chopped parsley for color but you could use green onions or anything you prefer like bell peppers, mushrooms or cheese.
- Pour your egg mixture over the hashbrowns and let cook for about 30 seconds, then remove the pan from the heat. We don't want to brown the eggs and the heat from the pan will be enough to finish these eggs off. Let them cook for a few more seconds, give it a little turn to make sure all the eggs are cooked but don't over cook.
- Taste your mixture and add more salt and pepper if you prefer.
- Divide up and garnish with parsley and fresh fruit if you prefer and accept accolades :)