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Home Sour Cream Chicken Enchiladas With Heavy Cream

Breakfast Healthier Hash Recipe

Ingredients

How to make it

  • Wash potato and take spots off. I usually microwave it for a minute or so to cut down on sauteing time.
  • Cube the partially cooked potato.
  • Wash and chop peppers, onion, garlic.
  • Wash and cube mushrooms, eggplant and tomato.
  • Reserve all vegies and add one at a time.
  • Warm the oil in the skillet over about medium heat.
  • Saute the peppers first for a few minutes in the skillet; season with salt and pepper.
  • After a few minutes, add potato, stir.
  • After a few more minutes, add onions and garlic; stir.
  • While sauteing vegies, break eggs into a bowl, stir in milk and season with salt,
  • pepper and basil. Reserve until all vegies are added.
  • After a few more minutes, add mushrooms and eggplant; continue stirring.
  • After mushrooms get very soft and a little brown, add tomatoes to just warm.
  • Push vegies to one side of pan and put the butter on the empty side and melt.
  • Pour eggs into empty side and let cook for a minute or so.
  • When eggs are partially cooked and formed, mix into vegies.
  • Break apart slice of cheese and lay across the top.
  • Turn burner down to very low and cover.
  • Let the cheese melt.
  • Yum!
  • I serve this with fresh, soft, yummy Lebonese or Bilati (spelling?) bread

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The Cook

hikergirl 6th Of October, Egypt

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