It was Tuesday night and that means raid night, as far as World of Warcraft goes. We wanted something quick and filling, since we go for several hours without blinking. Kidding... We also didn't want leftovers since we're having quite the mighty feast for Thanksgiving and will have leftovers for a week or more.
- 4 eggs
- 1/2 cup cheddar/jack cheese
- 8oz. frozen potatoes o'brien
- 4 tablespoons vegetable oil
- 4 pieces of toast
- squirt of sriracha
- salt
- pepper
- garlic
- cayenne
- skillet
- small mixing bowl
Depending on if you can multi-task or don't mind one piece of the meal colder than the others... this meal comes in three steps since there are three different items being cooked.
Hashbrowns
Put the vegetable oil (or cooking oil of choice) in the skillet and let heat on medium-high. When the oil is hot enough, put in the hashbrowns. Because they're frozen, they will spit; all at once is the best choice to avoid a prolonged chance of being splattered with hot oil. Spread the potatoes into a thin layer so they are not overlapping too much. Sprinkle with salt, pepper, and a touch of garlic. Let fry for about 15 minutes, flipping sections over to brown the sides. Try not to put too much oil in the skillet, otherwise they will end up more greasy than necessary and won't fry as well.
Omelet
Whisk the eggs, salt, pepper, cayenne, and garlic in the mixing bowl. Add to a clean skillet on medium-high heat. Holding the handle of the pan, rotate to spread the eggs out onto the sides, cooking them as you do so. Using a spatula, preferably with a tapered edge, slip it under the sides of the cooked egg. Flip the egg over to finish cooking the remainder of the egg white/yolk, though there should not be much left if the pan was rotated properly. When flipped, add cheese and sriracha to the middle. Fold the omelet in half. Cut down the middle to serve.
Toast is toast. Add whichever condiments you like. I used raspberry jam Freezerves and butter.
The grand total for this breakfast made for dinner is $1.40 and made just enough to feed the both of us with no leftovers.
Hashbrowns
Put the vegetable oil (or cooking oil of choice) in the skillet and let heat on medium-high. When the oil is hot enough, put in the hashbrowns. Because they're frozen, they will spit; all at once is the best choice to avoid a prolonged chance of being splattered with hot oil. Spread the potatoes into a thin layer so they are not overlapping too much. Sprinkle with salt, pepper, and a touch of garlic. Let fry for about 15 minutes, flipping sections over to brown the sides. Try not to put too much oil in the skillet, otherwise they will end up more greasy than necessary and won't fry as well.
Omelet
Whisk the eggs, salt, pepper, cayenne, and garlic in the mixing bowl. Add to a clean skillet on medium-high heat. Holding the handle of the pan, rotate to spread the eggs out onto the sides, cooking them as you do so. Using a spatula, preferably with a tapered edge, slip it under the sides of the cooked egg. Flip the egg over to finish cooking the remainder of the egg white/yolk, though there should not be much left if the pan was rotated properly. When flipped, add cheese and sriracha to the middle. Fold the omelet in half. Cut down the middle to serve.
Toast is toast. Add whichever condiments you like. I used raspberry jam Freezerves and butter.
The grand total for this breakfast made for dinner is $1.40 and made just enough to feed the both of us with no leftovers.
- eggs 44¢
- cheese 45¢
- hashbrowns 32¢
- toast 19¢
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