Baked New Potatoes With Cajun Scrambled Eggs Food

QUICK EGG & POTATO SCRAMBLE

Steps:

• Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
• Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

OVEN-BAKED NEW POTATOES

Steps:

• Preheat oven to 350 degrees.
• After your oven has preheated put your stick of butter in a 13x9 pan, and place it in the oven to melt.
• If you have the whole potatoes then slice your potatoes while you are melting your butter.
• After your butter has melted pull your pan out and carefully add your potatoes
• Gently stir potatoes around to coat potatoes with butter.
• Add salt and pepper to taste. You can add any kind of spices you want.
• Bake for 30-35 minute till golden brown.

ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)

Steps:

• Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
• Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
• Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
• Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
• Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.

BAKED NEW POTATOES WITH CAJUN SCRAMBLED EGGS

Steps:

• Preheat oven to 400 degrees.
• In a bowl, toss diced potatoes with olive oil, herbs de provence, salt and pepper.
• Bake 20-25 minutes on a cookie sheet or dish that you may want to line with greased tinfoil for easy clean up.
• At the 10 minute mark, stir the potatoes to keep them from sticking.
• Bake until potatoes are tender when poked with a fork.
• While potatoes are baking, cook beef on medium heat in a sauce pan. Meanwhile, dice garlic and onion.
• When fully cooked, remove beef from pan, place in a bowl and set aside. Add butter to skillet and sauté garlic until its aroma is released, then add the onions and cook until translucent.
• Whisk eggs and add to onion and garlic, scraping and stirring constantly until eggs are cooked.
• Turn off the heat on the stove top, then add back the beef and mix thoroughly, finally adding the potatoes.
• Season to taste and add parsley for color.
• It is very nice topped with salsa and/or cheese.
• This can easily be made ahead of time in a large batch.
• While this is a breakfast suggestion, it makes an excellent lunch or dinner as well.

BAKED NEW POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place potatoes in a large saucepan; add enough water to cover potatoes by 2 inches. Place saucepan over medium-high heat and bring to a boil. Cook potatoes until almost tender when pierced with the tines of a fork, about 20 minutes.
• Drain potatoes; cut in half and evenly spread on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and rosemary; toss to combine. Transfer to oven and roast until golden and tender, about 25 minutes. Serve.

SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON

Steps:

• Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
• Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
• At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
• Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.

SPICY POTATOES AND SCRAMBLED EGGS

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.