moco breakfast plate

HAPPY NEW YEAR AND STUFF. This is a variation of a breakfast that I often order at a local joint when I'm incredibly hungover. On days of more clarity, however, I realize I don't feel like paying seven or eight bucks for it and I can easily make it myself at home. If you like your hash browns chunky and your eggs scrambled, this recipe is perfect for you, but you can ad your own variations, like shredding the potatoes instead of cubing them, or making your eggs sunny-side up. Great served with a muffin or biscuit or toast on the side. This recipe makes a big brunch for two.

You need:
2 medium red potatoes, cubed very small
one small onion, diced
1-2 jalapenos, diced and seeded for desired spiciness
1 tbsp vegetable oil
4 eggs
1 1/2 tbsp whole milk
a handful of shredded cheddar cheese
chili powder
garlic salt
parsley
fresh chopped chives

For the hash browns: Start by sauteing the diced onions in the oil over medium heat. Once they begin to brown, add the jalapenos and potatoes. Cook over a medium heat, stirring often so the potatoes cook evenly and don't stick. I usually wait until the hash browns are almost completely done before I start the eggs, since eggs cook quickly and I like the browns well done anyway.

For the eggs: Here's how I make awesomely fluffy and delicious scrambled eggs. First I break them all in a bowl, add milk and a little salt, pepper, parsley, paprika, chives or whatever I feel like putting in them. I whisk the eggs for about 20 seconds with a fork. Heat the pan you will be scrambling them to a medium-low heat in before you put the eggs in the pan. You can add a dab of butter or a little oil first to guarantee they won't stick to the sides as they cook. Scramble the eggs the entire time they're in the pan, try not to let them sit too long or you'll have an omelet instead.

To serve: Portion the potatoes on the plates and scoop the scrambled eggs on top. Sprinkle with cheese and a little parsley and devour immediately!