Couple of recipes for you all today. I’ve been formatting files and attempting to design a gorgeous cover for Mr. R. Scott McCoy, Boss, sir.

It’s tea break, and whilst th’kettle warms for the tea and Corrie loads in another tab, I thought..hey, quick post!

S’Mash

In a very large non-stick frypan, or electric skillet, heat hashbrowns in a little butter or olive oil. When they have begun to brown, push to the edges of the pan, add butter and eggs, scrambling them as they cook.

Just before they are fully cooked, mix with the hashbrowns, and add remaining ingredients in order listed. When the cheese has melted into the other ingredients, it’s time to serve.

Definitely not something you’ll want every week, but it is handy for surprise weekend guests, etc. It usually serves four, although I’ve made it stretch to eight by serving it with fried green tomatoes and rye toast.

* We really like using Kraft pre-shredded Tex-Mex cheese – it has monterey jack as well as cheddar and bits of red chilies.

Enjoy!