A friend asked me a while ago to post the recipe for this Eid morning breakfast I posted pics of on facebook.
Cheesyeggs n Hashbrown Omelet
1/4 c. vegetable oil
4 large potatoes, peeled and diced
salt/pepper to taste
6 large eggs (beaten and seasoned with salt and pepper)
-Heat oil a large frying pan over medium heat; add potatoes and stir fry on low-medium heat till nearly tender; season with salt and pepper.
-Add beaten/seasoned eggs to pan and let it cover the whole pan as if you’re making an omelet; keep the fire low-medium.
-As the egg cooks around the edges, use a spatula to keep pulling the cooked egg toward the middle of the pan while simultaneously allowing the uncooked egg to run into its place; keep making rounds around the entire pan until all the egg is cooked.
-Sprinkle your favorite cheese on top (I used Gouda) and either cover with a lid and turn flame to low, or put under broiler (if your pan is over/broiler safe)
2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 T. sugar
1/2 c. cold butter, cut into small pieces
3/4 c. milk
1 large egg, lightly beaten
-Preheat oven to about 230 degrees C (450 degrees F?)
-In a large mixing bowl, sift together flour, baking powder, salt and sugar.
-With a pastry cutter, or with your hands (like me!) cut in cold butter until mixture resembles small crumbs.
-In a cup, mix milk and egg together and stir little.
-Make a well in the middle of the flour mixture and pour milk/egg mixture in; mix it all together till it becomes a sticky ball; let it sit for a few minutes.
-Turn the sticky ball onto a floured surface and knead a few times; roll the kneaded ball out about 1/2 in flat, then use a cookie cutter or a cup (like me!) to cut the biscuits out.
-Place on ungreased cookie sheet and bake in the oven for about 10-15 minutes.