Potatoes with Eggs

(Patatesli Yumurta)

1 cup hash browns, frozen
2 tbsp extra virgin olive oil
1 medium onion, sliced
1 garlic clove, sliced
2 eggs, beaten
Salt
Pepper
1/4 cup fresh parsley, chopped
1 pinch crushed red pepper (optional)

In a large pan saute the onion with olive oil. Add in the garlic and hash browns (don't defrost), salt and pepper. 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. 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.

* 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.