Hash Brown Potato and Egg Breakfast

A dairy-free American breakfast featuring hash browns made with shredded potatoes, garlic, and tomatoes, topped with a poached egg.

Steps

1. Preheat a large non-stick skillet over medium-high heat.
2. Add the potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until crispy and golden-brown.
3. Add the tomatoes and garlic and cook for another 2 minutes.
4. Push the potatoes to the sides of the skillet and carefully crack two eggs into the center.
5. Reduce the heat to low and cover the skillet. Cook for 3-4 minutes, until the eggs are cooked to your liking.
6. Season with salt and pepper to taste, then serve hot.

• • 2 eggs
• • ½ cup of shredded potatoes
• • 1 small tomato, diced
• • ½ teaspoon of garlic, minced
• • Salt and black pepper to taste