Curried Hash Brown Scramble
boiled potatoes cooled and sliced
yellow onion chopped
olive oil, extra virgin plus extra as needed
1Heat 1 tablespoon of the olive oil in a skillet over medium high heat. When the oil is hot but not smoking add the onions and cook until soft and beginning to brown. Transfer to a bowl.
2Add 2 tablespoons of olive oil to the skillet and when hot add the potatoes and the salt. Cook until they are browned on all sides. Be careful not to turn too often or the potatoes will break apart.
3Add more oil as needed to ensure a crispy finish. Add the onions to the potatoes and gently stir in the curry powder.
4Pour the eggs over the potatoes and cook for another 2 minutes until the eggs are set. Gently flip the potatoes and cook for another minute. Add salt and pepper to taste. Serve immediately.