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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.
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2
Crack open 4 eggs(separately) in one skillet and cook side by side (uncovered) until over easy (yolk slightly runny), app.
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3
3-5 minutes.
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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.
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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.
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6
Remember to check on eggs and hash browns while bread is toasting!
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7
When done, turn off burner under each skillet.
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8
Apply 1/2 cup shredded cheese of your choice to top of each slice of buttered and jellied bread.
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9
Remove eggs from skillet, placing 1 egg per one slice of bread, on top of cheese.
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10
Remove hash browns from skillet, placing 1/2 cup of hash browns per one slice of bread, on top of egg.
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11
You may season to your taste; I used no seasoning or condiments.
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12
(I did place some jam on the side of my plate to use as dip for eggs & hash browns.
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13
).
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14
Repeat steps 1-7 and enjoy!
