Turkish Potatoes and Eggs (Patatesli Yumurta)

Name: Turkish Potatoes and Eggs (Patatesli Yumurta)
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 cup hash brown potatoes; 2 tbsp extra virgin olive oil; 1 medium onion; 1 garlic clove; 2 eggs; salt; pepper; 0.25 cup fresh parsley; 1 pinch red pepper

A dish of hash brown potatoes, red pepper and parsley, seasoned with clove and cooked in a pan.

20 min · Serves 1 · Easy

Method

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Time: Cook 20 min · 20 min total
Difficulty: easy

1
In a large pan, saute the onion with olive oil. Add the garlic and hash browns (don't defrost), salt and pepper.
2
Cook for about 10 minutes over medium-low heat, stirring constantly. Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
10 min
3
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.
4
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. Makes 1 serving.