MEAT AND POTATO SCRAMBLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
- Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
- Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
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
POTATO BASIL SCRAMBLE
This potato dish is so popular at our house, we argue over who gets the leftovers. I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend. -Terri Zobel, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain., In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)
This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.
Provided by Zainab Shah
Categories dinner, curries, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SCRAMBLED EGGS IN POTATO SHELLS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Peel the potatoes, trimming them to make each as smooth and oval as an egg. As the potatoes are prepared, drop each into cold water to cover to prevent discoloration. Cut off a small slice from the top and bottom of each ''egg.'' Reserve four of the cut-off slices. Using a melon-ball cutter, start at one end of each potato and scoop out the inner flesh to make a cavity for filling with scrambled eggs. The outer and bottom of each shell should be about a quarter-inch thick.
- Melt one tablespoon of butter in a heat-proof saucepan and arrange the potatoes hollowed-out side up in the saucepan. Arrange the four reserved cut-off pieces around the potatoes. Sprinkle the inside of each potato with salt. Add one-half teaspoon of butter to the center of each potato. Spoon one tablespoon of broth inside each potato. Pour the remaining four tablespoons of broth around the potatoes.
- Cover closely with foil and place in the oven. Bake about 35 minutes. As the potatoes cook, test them often by piercing them with a small pointer. When ready, the potatoes should be tender, but not overcooked, or they may collapse.
- Break the eggs into a mixing bowl. There should be about one cup. Add salt and pepper to taste and beat thoroughly.
- Heat the remaining two tablespoons of butter in a saucepan and cook over very low heat or, preferably, on a metal flame guard. Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard. Off the heat, beat in the cream and the chives.
- Meanwhile, drain the liquid from the potatoes into a saucepan. Bring the liquid to the boil and cook until reduced to about two tablespoons. Brush the outside of the potatoes with this buttery liquid.
- Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs. Garnish each serving with a topping of one teaspoon of caviar or with three chive stems inserted into the eggs. Arrange the reserved cut-off portions on the plate or neatly place them on top.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 758 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED POTATO EGG SCRAMBLE
Deliciously seasoned Backyard Grilled Potatoes mixed into a hearty egg scramble hits the spot for any weekend brunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
- Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 260 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 3 g, TransFat 0 g
SCRAMBLED EGG-POTATO BASKETS
I got this recipe from the spring 2010 cooking club magazine. I haven't tried this yet, but it looks tasty
Provided by SaffronMeSilly
Categories Lunch/Snacks
Time 1h15m
Yield 12 egg-potato baskets, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place oven rack in lowest rack position heat oven to 400. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally.
- Meanwhile, whisk 2 of the eggs, 1 tsp salt, and 1/2 tsp pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in the center. (Keep hash browns from spilling over edges to avoid over browning).
- Bake on bottom oven rack 40-45 min or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet (Potato baskets can be made 4 hours ahead).
- Place oven rack in middle position; reduce oven temperature to 300. Whisk remaining 8 eggs, 1/2 tsp salt, 1/4 tsp pepper, tarragon, and chives in large bowl 45 seconds or until frothy and blended.
- Melt remaining 2 tbsp butter in large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2-3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1-2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato basktes.
- Immediately bake potato baskets for 5 minutes or until hot.
Nutrition Facts : Calories 492.3, Fat 31.9, SaturatedFat 11.3, Cholesterol 383, Sodium 1107.2, Carbohydrate 37.6, Fiber 3.6, Sugar 3.2, Protein 14
SCRAMBLED EGG, POTATO, AND BACON TOSTADAS
Categories Egg Potato Breakfast Brunch Bake Fry Kid-Friendly Bacon Fall Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.
- Preheat oven to 350°F.
- In a shallow baking pan arrange bacon in one layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain and crumble. Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.
- Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.
- In a bowl whisk together eggs, scallions, and salt and pepper to taste. In skillet heat remaining 2 tablespoons butter over moderate heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through. Eggs may be made 45 minutes ahead and kept covered.
- Spoon potatoes, bacon, and eggs onto tortillas and serve with accompaniments.
CREAMY SCRAMBLED EGGS WITH CRISPY POTATOES
Categories Milk/Cream Egg Potato Breakfast Brunch Kid-Friendly Pan-Fry Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a large skillet heat the oil over high heat until it is hot but not smoking and in it fry the potato, rinsed, drained, and patted dry, stirring, for 6 minutes, or until it is crisp and golden. Transfer the potato with a slotted spoon to paper towels to drain and sprinkle with salt to taste.
- In a bowl whisk together the eggs and the cream. In a skillet melt the butter over moderately low heat and in it cook the eggs, stirring, until they are barely set. Stir in the potatoes, cook the mixture, stirring, until the eggs are set, and add the salt and pepper to taste. Divide the egg mixture between 2 heated plates and serve it with toast.
CHEESY SCRAMBLED EGG AND POTATO SKILLET
This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread. You will need a large skillet for this, an electric frypan works well also. If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
- Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
- Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
- Season with seasoned salt and black pepper to taste.
- Skim some of the fat off if desired.
- In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
- Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
- Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
- Sprinkle with chopped green onions.
- Delicious!
Nutrition Facts : Calories 694.1, Fat 49.8, SaturatedFat 18.1, Cholesterol 491.9, Sodium 902.3, Carbohydrate 33.7, Fiber 3.4, Sugar 4.1, Protein 27.1
More about "scrambled potatoes recipes"
10 BEST BREAKFAST SCRAMBLE WITH POTATOES RECIPES | YUMMLY
BETTY CROCKER CREAMY SCALLOPED POTATOES, 141 GRAM - AMAZON.CA
From amazon.ca
Reviews 1.5K
SCRAMBLED EGGS RECIPE WITH POTATOES, BELL PEPPERS, AND CHEESE
From eatingrichly.com
CHEESY POTATO EGG SCRAMBLE - EVERYDAY DELICIOUS
From everyday-delicious.com
SCRAMBLED EGGS WITH POTATOES مبعترة بطاطا | PALESTINE IN A DISH
From palestineinadish.com
47 POTATO RECIPES TO SUPERCHARGE YOUR DAY - FORKS OVER KNIVES
From forksoverknives.com
BEST MEAT AND POTATO SCRAMBLE RECIPES | FOOD NETWORK …
From foodnetwork.ca
VEGGIE BREAKFAST SCRAMBLE WITH SAVORY ROASTED POTATOES
From umamigirl.com
30 DELICIOUS POTATO RECIPES (THE BEST SIDE DISHES)
From scrambledchefs.com
ROASTED STICKY POTATOES AND TURMERIC SCRAMBLE – NOURISHING AMY …
From nourishingamy.com
REVUELTO GRAMAJO (ARGENTINE SCRAMBLED EGGS AND POTATOES)
From curiouscuisiniere.com
TOM’S KITCHEN: FARMHOUSE-STYLE ROASTED POTATO AND EGG …
From motherjones.com
RESTAURANT-STYLE SMASHED POTATOES - THE PIONEER WOMAN
From thepioneerwoman.com
BREAKFAST POTATO RECIPES | ALLRECIPES
From allrecipes.com
SCRAMBLED TOFU WITH POTATOES, MUSHROOMS AND PEPPERS - FOOD
From foodandwine.com
ADDICTING CRISPY DICED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EGG AND POTATO BREAKFAST SCRAMBLE - COOKIE AND KATE
From cookieandkate.com
PLANT BASED BREAKFAST SCRAMBLE | POTATO - COOKING WITH PLANTS
From cookingwithplants.com
ROASTED RED BREAKFAST POTATOES + BEST EVER EGG SCRAMBLE
From dishingouthealth.com
ALOO ANDAY (POTATOES AND SCRAMBLED EGGS) - FOOD RECIPES
From learningparadisehub.com
BREAKFAST SCRAMBLE WITH POTATOES RECIPES ALL YOU NEED IS …
From stevehacks.com
SWEET POTATO SCRAMBLE - ELIMINATION DIET MEAL PLAN
From eliminationdietmealplan.com
SCRAMBLED EGG POTATO CHIPS - NARUTO SHIPPUDEN
From dragonimports.store
FRIED POTATO, CHEESE AND EGG SCRAMBLE | COUPON CLIPPING COOK®
From couponclippingcook.com
LIST OF POTATO DISHES - WIKIPEDIA
From en.wikipedia.org
SCRAMBLED TOFU AND POTATOES - EATING WELL 101
From eatingwell101.com
30 UNIQUE WAYS TO EAT SCRAMBLED EGGS FOR BREAKFAST
From tasteofhome.com
ROASTED BREAKFAST POTATOES (HOME FRIES) - COOKIE AND KATE
From cookieandkate.com
SHRIMP, POTATOES & SCRAMBLED EGGS – DINNER WITH TAYO
From dinnerwithtayo.com
SCRAMBLED EGGS WITH POTATO LATKES AND SMOKED SALMON CURLS
From canadianliving.com
16 BREAKFAST POTATO RECIPES - THE SPRUCE EATS
From thespruceeats.com
SCRAMBLED EGGS AND POTATOES RECIPE - ORSHID
From orshid.com
CARAMELIZED ONION & POTATO SCRAMBLE RECIPE | GET CRACKING
From eggs.ca
SOFT SCRAMBLED EGGS WITH OVEN ROASTED POTATOES - MY KITCHEN LOVE
From mykitchenlove.com
CHEESY SCRAMBLED EGGS WITH HASH BROWN POTATOES
From eggs.ab.ca
SCRAMBLED EGG, TOMATO AND POTATO SKILLET - SPOONFUL OF PLANTS
From spoonfulofplants.com
You'll also love