If you’re in a crunch and can’t decide what to make for brunch, why not combine two dishes together? This recipe melds crispy potatoes with fluffy eggs for a scrumptious all-in-one breakfast. Plus, it’s a great way to use up last night’s leftover veggies—I used leeks, mushrooms and broccoli for mine, but any vegetables work. My other secret to success: Using frozen hash browns instead of peeling and grating those ‘taters yourself. Not only do they save you time, but they always cook just right!
#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.