Greek Potato and Scrambled Egg Stir-Fry

How to Make

• Step 1: Potatoes ... I have used the frozen hash browns for this dish; but, I feel that the diced potatoes work much better. You aren't looking for crispy dark brown potatoes in this. You just want them tender, and lightly golden brown.

• Step 2: Add 1 tablespoon of butter and 1 teaspoon oil to a large saute pan (non-stick works the best for this), and bring to medium high to high heat. Add the potatoes and onions to the pan, and saute stirring often, until they get golden brown, and are tender (about 7-10 minutes). As they cook, add the Greek seasoning, and a pinch of both salt, and pepper.

• Step 3: Once the potatoes and onions are tender; add the olives, tomatoes, and reduce to medium low heat. If the pan seems a little dry, add a bit more butter; only if necessary.

• Step 4: Eggs ... Beat the eggs with the milk or cream; and, add a good pinch of salt, and pepper. Then, reduce the heat to medium low; and, move the potato mix over to one side of the pan. Add the eggs, and stir until the eggs are lightly set, but still very loose. About 2-3 minutes. DO NOT over cook them at this point. They should be cooked slow and stirred often. And, don't worry, if some of the egg runs into the potato mix - it isn't a big deal. The eggs should still be very soft at this point.

• Step 5: Finish ... Add the spinach and Feta, to the pan, and mix to combine all the ingredients. Cover, remove from the heat; and, let the dish set for 2-3 minutes. The spinach will wilt, and the eggs will finish cooking.

• Step 6: Serve and ENJOY! ... Season with more pepper if necessary; and garnish with fresh basil. Grilled sausage and fresh fruit, would be a perfect side for this hearty breakfast.