The Propeller Recipe

Directions

1. 1

   Prepare the Hashbrowns

   In a large skillet, heat the vegetable oil over medium heat. Once hot, add the hashbrowns evenly to the pan.

2. 2

   Cook the Hashbrowns

   Cook the hashbrowns for about 5-7 minutes, or until the bottom is golden brown and crispy. Do not stir too often to allow a crust to form.

3. 3

   Season the Hashbrowns

   Sprinkle salt and black pepper over the hashbrowns. Flip them carefully using a spatula and cook for an additional 5-7 minutes until the other side is also golden brown.

4. 4

   Prepare the Eggs

   While the hashbrowns are cooking, crack the eggs into a bowl. Whisk them lightly with a fork until the yolks and whites are combined.

5. 5

   Cook the Eggs

   In a separate non-stick skillet, add a small amount of oil if desired, and heat over medium-low. Pour the whisked eggs into the skillet.

6. 6

   Scramble the Eggs

   Gently stir the eggs with a spatula, pushing them from the edges to the center. Cook until they are just set, about 3-5 minutes.

7. 7

   Serve

   Once both the hashbrowns and eggs are cooked, plate them together. Optionally, sprinkle chopped chives on top of the eggs for additional flavor.