Simply Potatoes Open-Faced Break Fast Sandwich #SP5

1. 1

   Prep two non-stick 12 inch skillets for cooking by placing 1 tablespoons butter in each skillet and heating butter on medium until melted.

2. 2

   Crack open 4 eggs(separately) in one skillet and cook side by side (uncovered) until over easy (yolk slightly runny), app.

3. 3

   3-5 minutes.

4. 4

   Place 2 cups Simply Potatoes in second skillet, spread evenly in skillet, flatten with a spatula, cook (uncovered) 6-8 minutes, then spread 1 tablespoons butter on top of hash browns, flip sides, and cook another 6-8 minutes or until golden brown.

5. 5

   While eggs and hash browns are cooking, toast 4 slices of bread of your choice (I used bakery white bread), remove from toaster, place 2 slices per plate (side by side), butter and apply 1 tablespoons of jam or jelly of your choice to buttered bread.

6. 6

   Remember to check on eggs and hash browns while bread is toasting!

7. 7

   When done, turn off burner under each skillet.

8. 8

   Apply 1/2 cup shredded cheese of your choice to top of each slice of buttered and jellied bread.

9. 9

   Remove eggs from skillet, placing 1 egg per one slice of bread, on top of cheese.

10. 10

    Remove hash browns from skillet, placing 1/2 cup of hash browns per one slice of bread, on top of egg.

11. 11

    You may season to your taste; I used no seasoning or condiments.

12. 12

    (I did place some jam on the side of my plate to use as dip for eggs & hash browns.

13. 13

    ).

14. 14

    Repeat steps 1-7 and enjoy!

* Per serving · 4 servings · Values may vary.