- Prepare the Onion:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. - Add the Potatoes:
Grate the potatoes using a large grater. Add them to the skillet with the onion and cook together for about 5 minutes on medium-low heat. Stir occasionally. Season with 1 teaspoon of salt. - Cook the Eggs:
In a small bowl, beat the eggs with the remaining 1 teaspoon of salt. Pour the eggs over the onion and potato mixture in the skillet. Cook, stirring gently, until the eggs are fully set and the potatoes are golden and tender. - Finish with Dill:
Sprinkle the chopped dill over the dish. Serve immediately while hot for the best flavor.
What I Learned
If a bit of the hash browns gets burned onto the skillet, don't worry! Turn it into a delicious potato soup. Simply add water to the skillet, two more grated potatoes, some chopped carrots, the rest of the onion, and one stalk of celery, chopped. Let it all simmer until the vegetables are tender, then blend for a creamy and flavorful soup. One recipe, two delightful meals! Garnish with a dollop of sour cream and a sprinkle of fresh chives.
