Hash brown and Egg Stack

Some days you dont want just a bowl of cold cereal. You want a hot, filling meal. This dish takes less than 20 minutes to make, and includes protein, vegetables, carbs, and dairy, a great start to anyones morning!

Ingredients:
1 medium/small potato
1 large egg
1/4 cup of shredded cheddar cheese
1 Piece of toast
2 teaspoons of butter
2 dashs of chili powder
2 dashs of garlic powder
salt and black peper to taste

Start by peeling the potato, and wash it to remove the residue. Then get a cheese grater, and grate the potato on the grater.

Now sprinkle the garlic powder, chili powder, salt, and black pepper onto the potatoes. Then mix it all up.

Heat up a small frying pan on medium/high heat, and add a teaspoon of oil. Shape the hash brown until it resembles a round disk about 1/4 inch thick, and place in the pan.

After 4 minutes, check the bottom of the hash brown. If its crispy and golden, flip it over.

Once both sides are done, transfer to a plate. Rinse the pan, and put it back on the stove. Add another teaspoon of oil, and crack the egg into. Scramble the egg and add a dash or two of salt.

Toast the piece of bread, and add to the plate.

Then add the hash brown on top of the toast.

Sprinkle half the cheese onto the hash brown.

Now add the egg on top of the hash brown and cheese.

Sprinkle the rest of the cheese onto the egg.

The hash browns and eggs should still be warm, so after a minute or two the cheese will be mostly melted. If not, pop it in the microwave for 30 seconds, or better yet, in a warm oven for 3 or 4 minutes.