This is certainly a different dish. I like it not so much for itself, but for something it taught me. I’ve always wanted to know how to make those nice – aka not burnt – hashbrowns that you get for brunches and breakfasts at anyone’s favorite restaurant. Nothing I tried worked, but never before did I consider just frying them. This recipe basically tells you how to make those, then turn them into a potato omelet of sorts. Personally, I like just the potatoes.

From Southern Living – Annual Recipes from the year 2000:

2 large potatoes, peeled and cut into 1/4″ thick slices
1/2 cup olive oil
1 teaspoon salt
1 small onion, thinly sliced
1 small red bell pepper, chopped
6 large eggs
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
Salsa

Cook potato, in batches, in hot oil in a large nonstick skillet over medium-high heat, stiring often, 5 minutes or until lightly browned. Drain on paper towels; sprinkle with salt.

Saute onion and bell pepper in skillet over medium-high heat 7 to 8 minutes or until tender; remove from heat.

Arrange potato mixture over onion mixture.

Whisk together eggs and pepper; pour over potato and onion. Cover and cook over medium-low heat 5 minutes or until set.

Invert onto a large plate; return to skillet, top side down.

Cook 1 minute or until lightly browned; sprinkle with parsley. Cut into wedges. Serve warm with salsa. Yields 8 servings.

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