Thursday, April 14, 2011

I Am Not A Fast Cook: Quick-n-Easy Dinner

Just what it says on the tin, folks.

Set a medium-to-large skillet on medium heat and melt 2 T. of butter in the bottom. Throw in about a cup of leftover hash browns/frozen french fries/any kind of precooked, segmented potatoes, 1/2 chopped (smallish) onion and 1/2 c. chopped mushrooms. Let sizzle, stirring occasionally, until the potatoes are warmed through and browned at the edges. Beat two eggs and add to the pan, stirring to scramble. Sprinkle with kosher salt, black pepper, 2 T. parmesan cheese and two good squirts of rooster sauce, and toss to distribute. Cook the eggs to preference, turn out in a bowl and consume. Other options include, but are by no means limited to: Cooked rice instead of potatoes; black olives, scallions, capers, shallots, fresh spinach, pretty much anything you have in the fridge that sounds good. You could even make a sweet version if that's your thing, a sort of deconstructed french toast, if you will. It's not a complicated dish, which is good for tired evenings when all you want to do is sit in the recliner and watch Phineas & Ferb while you eat and try not to fall asleep before 10 o'clock. Enjoy!

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