Scrambled Breakfast Hash

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups tater tots (i used precooked crowns)
• 4 green onions, and tops chopped
• 2 tablespoons butter, divided
• 1 teaspoon garlic powder
• 6 eggs
• 2 tablespoons water
• 1 cup grated colby cheese
• salt and pepper
• top with a dollop sour cream (optional)
• top with salsa (optional)

Recipe

• 1 place 1 tbs. butter in a medium skillet and melt over med. heat.
• 2 add chopped green onion and garlic powder to butter and cook until onion is tender. stir often to keep onion from burning.
• 3 once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. crowns will start to break apart.
• 4 while tater crowns are browning, add eggs to a large glass mixing bowl.
• 5 add the 2 tbs. water to the eggs and scramble with a fork.
• 6 in a large skillet, melt 1 tbs. butter on medium heat.
• 7 pour the eggs into the large skillet and allow the bottom to start to set.
• 8 add salt and pepper to the egg and scramble.
• 9 cook eggs until they are nice and fluffy and set.
• 10 place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese.
• 11 top with sour cream, salsa or both if you so desire and enjoy!
• 12 note: when making scrambled eggs, you should never mix them with milk (unless your making french toast). milk causes the eggs to weep and be less fluffy.