QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
SPICY POTATOES AND SCRAMBLED EGGS
Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.
Provided by Anju
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
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!
Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g
POTATO CHIP SCRAMBLED EGGS WITH CHORIZO
Steps:
- Whisk the eggs and cream in a large bowl until combined and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
- Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
- Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.
POTATO, BACON AND EGG SCRAMBLE
This recipe comes from Betty Crocker's Diabetes Cookbook. 1 1/2 carbohydrate choices according to their calculations.
Provided by Kzim4
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
- Beat eggs, milk, salt, and pepper until well mixed; set aside.
- Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
- Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
- Sprinkle with bacon.
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