On Saturday mornings I like to make a "real" breakfast for me and the boy (yes, he's spoiled). It only takes 20 or 30 minutes to pull together a breakfast that tastes just as good if not better than anything I could get in a diner, but also has the added benefit of being far healthier. Eggs are also really accommodating: I can add pretty much whatever leftover veg or cheese I have in the fridge to them. If I've got a few potatoes and onions in the pantry too, there's breakfast!
1 large russet potato, peeled and chopped into a small dice
1 medium onion, cut about the same size
seasonings (I use Mrs. Dash or lemon pepper, but feel free to experiment!)
-place potatoes, onions, oil and salt in a large nonstick pan over medium heat, stir to combine and cover
-cook covered for about 20 minutes, stirring occasionally.
-when potatoes are cooked through (they yield to a fork), uncover, add seasonings and cook over medium heat for a few more minutes to evaporate any steam that may have accumulated while potatoes were covered
-4 eggs, beaten with a little milk, salt, pepper and grated Parmesan cheese
-about 1/4 cup shredded Dubliner cheese
-2 green onions, sliced finely
-1 tsp butter
-melt butter in a nonstick pan and add onions, cooking for a few minutes
-scramble eggs, adding cheese when eggs are almost done and cooking until cheese melts
Listening: Dodgy- "Staying Out For The Summer"