Turkish Potatoes and Eggs (Patatesli Yumurta) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 cup hash brown potatoes, frozen |
2 tablespoons extra virgin olive oil |
1 medium onion, sliced |
1 garlic clove, sliced |
2 eggs, beaten |
salt |
pepper |
1/4 cup fresh parsley, fresh chopped |
1 pinch red pepper, crushed (optional) |
Directions:
1. In a large pan, saute the onion with olive oil.
2. Add the garlic and hash browns (don't defrost), salt and pepper.
3. Cook for about 10 minutes over medium-low heat, stirring constantly.
4. Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
5. When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
6. * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.
7. Makes 1 serving.
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