Eggs and Potatoes: Greek Comfort Food

For as long as I can remember, my mom has been making us eggs and potatoes. Her traditional version consists of making homemade french fries and then adding eggs on top until it cooks through, kind of like a frittata. While I love that version, it feels like a lot of work sometimes. Peel the potatoes, slice them into fries, cook them in olive oil, drain the oil, etc...

Well folks, I had a moment of brilliance and ran to the kitchen to make a modified version. I realized that I had hashbrowns in the freezer, so I substituted them for the homemade potatoes and man, did it turn out good!! My favorite thing about this recipe is that you can add anything that you want to it. I'm going to show you how to do the basic version here (just eggs and potatoes), but I made it for the Irishman last night and added in sausage and cheese. I've also made versions where I added onions, green peppers and mushrooms. Mmmmmm.... As you can see, the possibilities are endless!

Ok, here we go. The ingredients couldn't be simpler: hashbrowns, eggs and olive oil. Seriously, could this be simpler?



With the heat on medium-high, add a couple of tablespoons of olive oil to your skillet.



When the oil is hot (but not smoking), add in a single layer of hashbrowns and press them down into the pan.



This is very important - don't mess with the potatoes at this point. Let them sit for about 4 minutes. You'll know it's time to turn them when they look like this.



See the little brown spots peeking through? This means that they're about ready to flip, so go ahead and take a flat spatula and turn them over. You can either do them all at once or turn the potatoes in sections depending on your spatula skill level.



Once the potatoes are flipped, go ahead an crack your eggs into a bowl.



Whisk the eggs with a fork to add a little air into them and go ahead and hit it with some salt and pepper. When the potatoes have cooked for about 3 minutes on the second side, go ahead and pour in the eggs and turn the temperature down to low.



If you wanted to add anything else in (sausage, onions, peppers, etc...) now would be the point that you did it. If you do add in other stuff, go ahead and put a lid over the skillet so the eggs cook all of the way through. If you are sticking with the basic recipe, you can flip it so it cooks faster.



At this point, you're just going to let it sit for an additional minute or so before you transfer it to a plate and devour.



Man, oh, man. This dish takes less than 10 minutes beginning to end and it's so good and filling. Plus, it's something that both the Irishman and Parker will eat - very rare. Now, if you'll excuse me, I must go make this immediately!