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!
Can’t let International Women’s Day go by without a shoutout to 5 of the strongest, kindest, smartest, most hardworking women I’ve ever met.