3 medium white rose potatoes

6 eggs, beaten

½ cup grated Havartti cheese

3 green onions, chopped

2 tbs chopped fresh parsley

salt and pepper

METHOD

First make the hash brown potatoes.  Par boil the potatoes about 5 minutes.  A knife should just pierce the potato but with some resistance.  Drain the potatoes and refrigerate.  I like to cook mine the day before.  Don’t try to use warm potatoes as the hash browns will be soggy.  Peel and grate the potatoes.  Heat a grill or pan to medium hot and melt some butter, just enough to coat the grill or pan.  Place potatoes on grill about ¼ in thick.  Salt to taste.  Cook until brown and then turn and cook for several more minutes.

Pam an 8X8X2 oven proof pan.  Place hash browns in the pan and sprinkle the cheese on top.  Season the eggs to taste and scramble until very loose.  Spoon on to the eggs and cheese.  The eggs should be almost runny; if you cook them too much at this stage they will be dry when the dish is finished.  Top with the chopped onion and parsley.

At this point the dish can sit for a while.  When ready to serve, place in a pre-heated 350 degree oven for ten minutes.  This will warm the potatoes, melt the cheese and finish the eggs.  Serve immediately.