Egg And Potato Breakfast Scramble
This recipe is a delightful combination of sautéed red potatoes, scrambled eggs, scallions, and grated cheese. The ingredients come together in a skillet, resulting in a flavorful and satisfying dish that is perfect for any time of day. Enjoy the harmonious blend of textures and flavors in this simple yet delicious meal!
— Constant Cookbook
Ingredients
- 6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
- ¼ cup water
- 2 teaspoons olive oil
- Pinch of salt
- 3 large eggs, beaten (I'd probably add another for good measure)
- Dash of milk
- 1 scallion, thinly sliced
- ⅓ cup grated cheese (I used Gruyère)
- 1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs
Instructions
- Combine the potatoes, water, oil and salt in a 10-inch skillet. The author suggested a non-stick skillet but in my opinion there’s nothing a well-seasoned cast iron skillet can’t do.
- Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.
- Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon until lightly browned, about five minutes later. If you’re using dried spices or herbs, add them now.
- In a bowl, scramble the eggs with a dash of milk. Pour the eggs into the skillet, toss in the scallions and scramble until the eggs are just set. Remove the skillet from heat.
- Sprinkle with grated cheese and fresh herbs (optional). Give it a minute to let the cheese melt, then dig in!
Cook Time
15M
Prep Time
PT10M
Yield
2
Nutrition
- Calories: 465 calories
- Sugar Content: 5.3 g
- Sodium Content: 446.8 mg
- Fat Content: 18.1 g
- Saturated Fat Content: 6.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 55.7 g
- Fiber Content: 6.1 g
- Protein Content: 21.6 g
- Cholesterol Content: 298.9 mg
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