This is based off of my recipe for Nigerian Eggs but adds the hash browns for a more complete skillet meal. It is great on its own, topped with ketchup or hot sauce or good put in a breakfast burrito. It is easy to whip up and keeps the dishes at a minimum: cutting board, frying pan and utensils. That is my kind of breakfast!
4 TBS oil
1/4 cup diced onions
2 tomatoes, diced
1 pound frozen hashbrowns, thawed
1 TBS garlic powder
Salt and pepper to taste
Heat the oil in a skillet over medium-high heat. Add the onions and tomatoes. Saute until the onions are soft. Add the garlic powder, salt and pepper. Stir to combine. Add the eggs and scramble until only slightly wet. Add the hashbrowns and continue to fry, flipping the scramble occasionally, until the hashbrowns are golden.