Scrambled Eggs and Hash Browns

Ingredients

The Eggs

• 8 large grade A eggs

The Hash Browns

• 4 Ore-Ida® Golden Patties® frozen potatoes*
• 4-6 cups vegetable oil (McDonald's uses soybean oil)

*(the McDonald’s "factory" has special equipment for machine tooling these hash brown patties. They are nearly impossible to duplicate at home)

Special Tools

10 inch non-stick skillet

rubber spatula (like Rubbermaid®)

deep fryer

Cooking the Eggs

1. Pre-heat the skillet to low heat. Be careful not to make it too hot. It is better to have it too cool than too hot.
2. Scramble the eggs using the McDonald’s method.
3. Spray the cooking surface with a small amount of non-stick spray, and pour in the eggs. Stir with the rubber spatula in a circular motion. If, after a time, nothing seems to be happening, turn up the burner slightly.
4. As the eggs begin to firm up, begin "chopping" them with the rubber spatula. Make sure to fold them over a few times so the eggs cook evenly. Once the eggs are fairly firm with very little liquid, stop folding, but continue chopping.
5. The eggs will get more and more firm, and you will continue the chopping motion while they do. You want to eliminate any "big chunks".
6. When the eggs are finally done, use a regular metal spatula to cut them into 4 equal sized pieces, using two crosscuts. (You'll have 4 egg wedges)
7. Remove the cooked eggs from the skillet using the metal spatula and serve immediately with hash browns. Salt and pepper to taste.

Serves 4

Cooking McDonald’s Hash Browns

1. Pre-heat your deep fryer to 350°-375° range.
2. Place 4 still frozen Ore-Ida® hash brown patties in the fry basket.
3. Lower the basket into the hot oil, and cook 2-3 minutes until golden brown.
4. Remove the hash brown patties, and place on a paper towel lined plate. Add a dash of salt immediately to each side, and allow to cool a few minutes before serving.
5. Serve with McDonald's scrambled eggs.