I often make one of my specialties, called brenta, which is a recipe of my Grandma Hindes. Brenta means burned in Yiddish, and these are basically fried potatoes- a Jewish version of hash browns- but better (you can find this recipe on this site under potatoes).
To make this, I put about 1 tablespoon of butter in a small nonstick frying pan and melted it on a medium flame. Then, I put some leftover brenta (about 1 to 1 1/2 cups) in the pan and flattened them to cover the bottom of the pan. Then I cracked 2 extra large organic eggs on top of the brenta. I broke the yolks a little, then I covered the pan, and cooked over a medium high flame until the eggs were cooked. I served and ate immediately, sprinkling with a little kosher salt and some fresh black pepper. This Is as yummy as can be.
The next time I do this, I may sprinkle some grated extra sharp cheddar on top of the eggs as they cook. I’m also thinking about making this dish but in a larger quantity for my family or to bring to school for one of our teacher breakfasts. I’d do it in an oval baking dish, and bake it in the oven on a high temperature – of course add more of everything- maybe about 4 cups of the brenta, 1 dozen eggs, and about 1/2 cup shredded cheddar over all. I’ll keep you posted once I do this for more people than just myself.