4 large shredded potatoes
3 cups of hot water
1 large finely chopped onion
3 cups of diced cooked: turkey, bacon, or corned beef - leftovers are great for this!
3 tsp worchestershire
2 tsp minced garlic
4 green chopped onions (optional)
1 tsp olive oil
1 tsp butter
hot pepper flakes and/or tobasco to taste
salt/pepper to taste
1 tsp dried dill
Can substitute 2 pkg (1025 g) frozen shredded hash browns for potatoes
Make sure hash browns and/or potatoes are thoroughly wrung out of all water before cooking!
In lg nonstick skillet, bring potatoes, water and onion to boil Cover and cook over medium heat until veggies are tender Add meat, worchestershire, garlic, green onions, oil, dill, hot peppers, tobasco, salt and pepper and cook over medium heet until all water is evaporated Continue to cook with spatula and scrape up crispy bits and stir into mixture until fully browned and crispy throughout - stir often. Season with salt and pepper and serve with poached eggs. Could add dash of thyme or paprika to taste as well