Categories: Breakfast

Ingredients

• 4 Wolferman’s Signature English Muffins Split and toasted
• Hash Browns
• 3 T Olive or Canola Oil
• 2 medium Russet Baking Potatoes, peeled and grated
• Salt and Pepper
• Scrambled Eggs With Cheese
• 2 T Butter
• 8 large Eggs, lightly beaten
• 1/2 cup grated cheddar cheese
• 1/4 cup Milk
• Salt and Pepper

Directions

1. Layer each muffin half with 1/8 of the hash browns and 1/8 of the “cheesy” scrambled eggs and serve.

2. Hash Browns: Heat oil in a large sauté pan over medium high heat. While the pan is heating, squeeze out as much of the moisture that you can from the grated potatoes, use a clean dish towel or paper towels. Fluff and separate the potatoes after you squeeze them. When the oil is hot (but not smoking) scatter the potatoes evenly in the bottom of the pan, make sure they are not too thick, about ½ inch thick. If your sauté pan isn’t large enough you consider two pans. Cook until golden brown, about 4 minutes (if easier, divide) then flip and continue to cook until brown on the other side. Season with salt and pepper.

3. Scrambled Eggs With Cheese: Melt butter in a medium/large sauté pan over medium low heat. Whisk eggs, milk, salt and pepper together and cook while gently stirring with a rubber spatula, about 3-4 minutes. While eggs are still soft, fold in the cheese and finish cooking, about 1 minute.

4. Serving Suggestions: In addition you could layer in ham, bacon, sausage, smoked salmon, roast vegetables, sliced tomatoes; use your imagination! A great recipe for a brunch buffet.

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