So I should preface this by saying that leftover potatoes are rare in our house. When we do have leftovers, though, they make a phenomenal breakfast – and a quick one, since the ingredient that takes the longest is already cooked.
We had a few leftover potatoes, enough to mostly-cover the bottom of my 10″ non-stick frying pan. I dumped them in and spread them out, then cracked four eggs over the top of them. Then I turned the burner on to medium heat.
These were the vaguely-Italian potatoes, so I added more Italian seasonings, garlic powder (not salt, this time, because salt makes eggs get rubbery), and some paprika because why not. When white started to show at the bottom of the eggs, I stirred everything, breaking the yolks finally. I cooked that another couple minutes, then put shredded cheese on top.
Like, the cheese isn’t necessary. It’s still a delicious dish with no cheese! We just really like cheese a lot.
I gave the cheese like a minute and a half, maybe? Then used the spatula to lift sections and flip them over. The bottom of the eggs were adequately-fried brown, and the cheese started hissing pretty much immediately, so I only gave it like 30 seconds of that before dishing it up.
Eat plain or with your favorite egg-topping sauce (ketchup, A1, a few drops of Worcestershire sauce, breakfast is too early in the day to judge anyone’s condiment choice).