Rosemary Hash Browns with Scrambled Eggs

1. 1

   Heat olive oil in large nonstick skillet over medium heat and cook onions 5 minutes.

2. 2

   Stir in potatoes, rosemary, salt and pepper; cook about 20 minutes, stirring often until potatoes are golden brown but still soft.

3. 3

   Transfer to one end of a medium serving platter.

4. 4

   Wipe out the skillet and spray with nonstick spray.

5. 5

   Beat the eggs with the milk and lightly scramble over medium heat, do not overcook.

6. 6

   Transfer scrambled eggs to the other end of the serving dish with the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.