Ingredients
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4 tablespoons light-flavored oil (such as canola or peanut)
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1 tablespoon butter
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2 large russet potatoes, grated
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1/8 cup onion, diced
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1/4 cup tomatoes, diced
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1/4 cup broccoli, chopped and steamed until tender
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1/4 cup feta cheese, crumbled
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4 slices rye bread, toasted
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4 eggs, cooked to order
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Frank's red hot sauce, it won't be the same without it
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1/4 cup mushroom, sliced and sauteed until edges brown
Instructions
- Wrap the grated potatoes in a clean towel or paper towels and wring out all of the water.
- Heat the oil and butter in a skillet to medium high heat.
- Add the potatoes in a single layer and pat down into pan.
- Cover pan and reduce heat to medium.
- Let potatoes cook, undisturbed, for approximately 8 - 10 minutes.
- Remove lid and add diced onions.
- Periodically lift the browned bottom layer of potatoes with a spatula and mix it all together.
- Cook for another 8 - 10 minutes, depending on your stove.
- When the potatoes look done, taste them to be sure they're fully cooked.
- When they're ready, add the tomatoes, mushrooms & broccoli.
- Mix it all up and spoon it onto 2 plates.
- Top each portion with half of the crumbled feta.
- Serve buttered rye toast and fried eggs alongside.
- Douse with lots of hot sauce and enjoy!