Follow the cooking sequence without leaving the page.
We put a pot on the stove and add two tablespoons of oil with the diced potatoes. Cook and stir well until they are fully cooked (or fry them in oil like french fries, if you prefer)
Then add the eggs and a pinch of salt, black pepper, a pinch of cinnamon, and a pinch of thyme or oregano. Stir for about 5 minutes, then turn off the heat.
Timers: 5 min
Serve the egg and potato hash with a vegetable salad and yogurt.
If you see a recipe written as poetry, it’s surely Fatima Zahoui Ghamlouch—known as Umm Badr—who posted it. Between mawawil and rhymed prose, her rice dishes arrive effortlessly and win the admiration of everyone in our group.
