Egg and Potato Breakfast Scramble

Name: Egg and Potato Breakfast Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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.); 1/4 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; 1/3 cup grated cheese (I used Gruyère); 1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 2

Author : Cookie and Kate

Ingredients

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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.)1/4 cup water2 teaspoons olive oilPinch of salt3 large eggs, beaten (I’d probably add another for good measure)Dash of milk1 scallion, thinly sliced1/3 cup grated cheese (I used Gruyère)1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Sprinkle with grated cheese and fresh herbs (optional). Give it a minute to let the cheese melt, then dig in!