Hashbrowns & Scrambled Eggs

I debated on whether or not to post this recipe but it’s almost more of a how-to or techniques/tips for how to make hashbrowns from scratch and how to get nice and fluffy scrambled eggs which made it worth posting.  The quantities for the potatoes and eggs aren’t listed since they can be easily adjusted depending on how many portions you would like.  I recommend one large potato and 2 large eggs per person.  Soaking then washing the potatoes helps prevent them from sticking together and turning into a large glob.  

Hashbrowns: 
Ingredients:
1 large potato per person
salt, to taste
fresh cracked black pepper, to taste
1 tsp butter (increase the amount accordingly)
1 tsp vegetable oil 
(increase the amount accordingly) 

Method:

1. Peel and dice the potatoes.  Soak in cold water and rub the starch off and rinse/strain.
2. In a heavy bottomed non stick skillet warm the oil and butter to about medium-high heat then add the potatoes. 
3. Stir occasionally, allowing the potatoes to get a golden skin.  Cook until the potatoes are  cooked through (depending on the types of potato that you use the time varies but you can check by seeing if it breaks/flakes easily).
4. Remove from heat and season with salt and fresh cracked black pepper.

Scrambled Eggs:
Ingredients:
2 large eggs per person
1 tbsp milk per egg
pinch of paprika
salt, to taste

Method:

1. Crack the eggs in a bowl, add the milk and scramble with a whisk or a fork.
2. Add the paprika and the salt and scramble a little more.
3. Heat a non stick pan to medium heat and add the eggs, let them sit for a few seconds before running a spatula through them.
4. When the eggs start to just come together, even if they look slightly moist, remove them from the heat.  The residual heat from the pan will cook them completely without drying them out.  Over cooking eggs makes them dry and chewy.