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