Quick Egg And Hashbrown Lunch With Asparagus

1. 1

   Melt butter in non-stick frying pan. Cover bottom of pan with one layer of frozen hash brown potatoes, add onion. Stir to coat with butter then add salt and pepper, cook stirring occasionally until potatoes start to brown.

2. 2

   Add asparagus cook until tender.

3. 3

   Add eggs, roll around pan to fill the pan. Cook until eggs start to brown on bottom. Flip mixture over and brown the other side. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.