MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hash Brown Rice With Eggs
 Categories: Five, Eggs, Rice, Breakfast
      Yield: 4 Servings
 
      2 tb Extra-virgin olive oil;
           - up to 3 tb
      1 ts Cumin seeds (optional)
      1 md Onion; fine chopped
      3 c  Cooked simple short-grain
           - brown rice
      4    Eggs; fried or poached
 
  Accompaniments: your favorite tomatillo or tomato salsa; crumbled
  cotija, queso fresco, or feta cheese; cilantro sprigs; lime wedges
  
  Heat 2 tb oil in a 10" to 12" heavy skillet (preferably cast-iron)
  over medium-high heat until it shimmers. Sauté cumin seeds (if
  using) until a shade darker and fragrantly toasty, 20 to
  30 seconds. Add onion and 1/4 ts salt and sauté until pale golden,
  4 to 5 minutes.
  
  Stir in rice until combined well, then spread evenly. Cook,
  undisturbed, until underside is golden and a crust develops, 2 to
  4 minutes. Scoop under portions of rice with a metal spatula and
  turn over, drizzling skillet with another 1 tb oil if it appears
  dry and adjusting heat as necessary. Spread out rice in skillet
  again. Cook until underside is golden and turn portions over again
  in same manner. If a crisper result is desired, continue cooking
  and turning a few minutes more. Season with salt & pepper.
  
  Divide rice among 4 plates and top with eggs and accompaniments.
  
  Recipe by Kemp M. Minifie
  
  Recipe FROM: Gourmet Magazine, Oct 2008
  
  Formatted by: Dave Drum, Feb 19, 2009
  
  Uncle Dirty Dave's Archives
 
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