After last week’s heavy frost, one of the only edible things left in our yard is mint. And I have to say, not only does it look good, but it was amazing in these hash browns with seared scallops. Keeping it simple is a rule to cook by!

Wash and cut a large potato into 1/4-inch cubes and then sauté it along with a chopped onion over medium heat. Generously salt and pepper and continue to cook until the potatoes are golden and lightly crisped, about 10 minutes.

When the potatoes are finished, turn the burner down as low as it will go and then stir in a finely chopped handful of mint and let sit.

Heat another small pan over high heat and then dust your scallops on both sides with salt and pepper. Lightly oil the pan and set the scallops in flat side down. After a minute or so, flip and sear the other side. Serve immediately over your hash browns.

The scallop, potato, mint combo was prefect, but no doubt some chicken, beef or a couple of fried eggs on top would have been pretty good too.