Turkish Potatoes And Eggs (Patatesli Yumurta)

• 1 cup hash brown potatoes, frozen
• 2 tablespoons extra virgin olive oil
• 1 medium onion, sliced
• 1 garlic clove, sliced
• 2 eggs, beaten
• salt
• pepper
• 1/4 cup fresh parsley, fresh chopped
• 1 pinch red pepper, crushed (optional)

1. In a large pan, saute the onion with olive oil.
2. Add the garlic and hash browns (don't defrost), salt and pepper.
3. Cook for about 10 minutes over medium-low heat, stirring constantly.
4. Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
5. When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
6. * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.
7. Makes 1 serving.

hash brown potatoes, extra virgin olive oil, onion, garlic, eggs, salt, pepper, fresh parsley, red pepper

Taken from www.food.com/recipe/turkish-potatoes-and-eggs-patatesli-yumurta-233422 (may not work)