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!
Always a pleasure to write and style for @womansdaymag! The full feature is available in the July issue — on newsstands now, as they say.