Rosemary Hash Browns with Scrambled Eggs

• 2 1/2 pounds hash brown potatoes
• 1 tablespoon olive oil
• 1 large onions finely diced
• 1 teaspoon rosemary leaves crushed dried
• 4 tablespoons milk, low-fat
• 8 large eggs
• 1 dash salt to taste
• 1 dash black pepper to taste
• 1 x nonstick cooking spray plain or butter flavored

1. Heat olive oil in large nonstick skillet over medium heat and cook onions 5 minutes.
2. Stir in potatoes, rosemary, salt and pepper; cook about 20 minutes, stirring often until potatoes are golden brown but still soft.
3. Transfer to one end of a medium serving platter.
4. Wipe out the skillet and spray with nonstick spray.
5. Beat the eggs with the milk and lightly scramble over medium heat, do not overcook.
6. Transfer scrambled eggs to the other end of the serving dish with the potatoes.

hash brown potatoes, olive oil, onions, rosemary, milk, eggs, salt, black pepper, nonstick cooking spray plain

Taken from recipeland.com/recipe/v/rosemary-hash-browns-scrambled--48627 (may not work)