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.
SPICY SCRAMBLED EGGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
- Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.
SPICY SKILLET BREAKFAST SCRAMBLE
This spicy breakfast hash is filling, versatile, and can be prepared vegetarian if omitting the bacon.
Provided by Ali Roux
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet.
- Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet.
- Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 34.7 g, Cholesterol 401.9 mg, Fat 27.1 g, Fiber 3.4 g, Protein 24.1 g, SaturatedFat 9.6 g, Sodium 611.8 mg, Sugar 2.9 g
SPICY POTATO GRATIN
Who doesn't love cheesy baked potato casseroles? This version spices things up a bit by using smoky chipotles in adobo sauce and fragrant Gruyere in the cheese sauce. Because a crunchy topping is just about mandatory, I sprinkle the whole thing with crispy panko bread crumbs. A mandoline will make quick work of slicing the potatoes.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
- In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
- Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
- Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
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
SPICY EGG SCRAMBLE
Provided by Food Network
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Low-Sodium Recipe
- 1. Spray heavy non-stick pan with vegetable oil.
- 2. Chop red pepper and onion finely.
- 3. Sauté red pepper and onion in non-stick pan over medium heat until tender.
- 4. Break eggs into medium bowl, whisk.
- 5. Add Mrs. Dash® Extra Spicy to bowl.
- 6. Add eggs to skillet and reduce heat to low. Stir eggs gently, until eggs are set, about 3 to 4 minutes.
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.
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 Breakfast 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
SKILLET SCRAMBLE
This recipe has just the right amount of seasonings. I eat this more often for lunch and dinner than I do for breakfast.
Provided by Laura O.
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute the potatoes, green pepper, and onion in oil until tender.
- Stir in onion powder, garlic powder, and seasoned salt.
- In a bowl, combine the eggs, ham, water, salsa, salt, and pepper.
- Add to the potato mixture.
- Cook and stir until eggs are set.
- Sprinkle with cheese.
- Cook until cheese is melted.
Nutrition Facts : Calories 572.8, Fat 33.3, SaturatedFat 11.2, Cholesterol 477.5, Sodium 1334.3, Carbohydrate 38.5, Fiber 5, Sugar 4.2, Protein 29.7
SPICY POTATO STACKS
Provided by Susie Fishbein
Categories Potato Side Passover Kosher Kosher for Passover Paprika Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 potato stacks
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
- In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
- Place all the sliced potatoes into a large mixing bowl.
- Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
- Season with a sprinkle of salt.
- Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.
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.
KENTUCKY SCRAMBLE
I've seen many versions of this recipe, but this one really caught my eye. You can change up the veggies any way you wish. Note: Don't let the corn keep you from making this breakfast dish -- it really adds a wonderful flavor and texture.
Provided by DailyInspiration
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, fry bacon until crisp and brown. Drain bacon on paper towels. Pour off pan drippings except 2 tablespoons Saute mushrooms, corn and green pepper to drippings. Add pimentos and season to taste. Saute until green pepper is soft.
- Meanwhile, beat eggs with water. Melt butter in skillet with vegetables. Pour in eggs and scramble to desired doneness. Serve with bacon or you can crumble the bacon into scrambled egg mixture - your choice.
Nutrition Facts : Calories 278.8, Fat 20.7, SaturatedFat 8.5, Cholesterol 305.1, Sodium 427.3, Carbohydrate 10.9, Fiber 1.7, Sugar 2.7, Protein 13.8
SWEET POTATO (SLIGHTLY SPICY) CORNED BEEF HASH
This has recipe has been my go-to ever since I was diagnosed with diabetes. Sweet potatoes, while having more sugars than standard potatoes, lock those sugars up in more complex carbs thus forcing your body to do more work to break them down over a longer period than with a regular potato. This means, lower sugar spikes. This dish tastes good, goes very well with eggs and whole grain breads, and is something I adore. 1 full recipe makes 60 ounces. 1 serving is 6 ounces.
Provided by David J Rust
Categories Breakfast
Time 1h
Yield 60 ounces, 10 serving(s)
Number Of Ingredients 12
Steps:
- Dice the corned beef, carrots, onions, bell peppers, and sweet potatoes into (roughly) the same size dice -- about 1/4" cubes. Combine the carrots, onions, and peppers in a bowl. Dice the brussels sprouts to a similar size (even though this is not too important -- brussels sprouts fall apart quickly when diced in small pieces). The corned beef should be put in one bowl, the sweet potatoes in another, the brussels sprouts in another, and (as mentioned before) the rest of the veggies, together.
- In a large skillet over high heat, add a quarter of the oil. When it is hot, add the sweet potatoes.
- Stirring to prevent sticking, saute the potatoes, seasoning with salt and pepper to suit your personal tastes and adding 1/3rd of the garlic powder. NOTE: During this time, you may need to turn the heat down to medium to prevent sticking and burning.
- When the potatoes are brown and nearly soft on the inside (about 5-8 minutes), remove them to one side.
- Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the peppers, carrots, and onions. Stir together and saute, adding salt and pepper to taste along with another 1/3rd of the garlic powder. Cook until the onions turn translucent and start to brown (about 5-8 minutes).
- Remove the sauteed vegetables and add them to the same bowl as the already-cooked potatoes.
- Over high heat in your large skillet, add another quarter of the oil. When it is hot, add the brussels sprouts and season to taste with salt and pepper. Add the final 1/3rd of the garlic powder and saute. Cook until the hard, stem pieces of the brussels sprouts start to brown and get soft; the leaves should still be a deep green color and a sample piece should have a bit of crunch to it. (About 5-8 minutes).
- Add the corned beef to the cooking brussels sprouts and saute until the meat is warmed through (about 3 minutes).
- Add in the sweet potatoes, carrots, onions, and peppers. Stir everything to combine and add the minced fresh thyme, sage leaves, and crushed red chilis.
- Add the last quarter of the oil over the top and stir through. Cook everything together until you start to get brown patches in the blend.
- Remove from the skillet and place in a serving bowl.
Nutrition Facts : Calories 264.1, Fat 20.3, SaturatedFat 4.2, Cholesterol 47.2, Sodium 572.5, Carbohydrate 10.4, Fiber 2.6, Sugar 3.5, Protein 10.6
SPICY POTATO SCRAMBLE
The word "scramble" makes you think of eggs, but there are none in this! All over India, there are versions of this dish. With this amount of chilli powder, it is supposed to be very spicy! If you don't like a lot of heat or spice, start with a small amount and add more at the end. I got this from an Indian recipe website. Enjoy!
Provided by Nif_H
Categories Potato
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel the potatoes, cut into small pices and soak in water.
- In a frying pan, add oil, cumin seeds, onion, and curry leaves.
- Mix well and then add turmeric, ginger-garlic paste, coconut and salt. Drain the water from the potatoes and add to pan.
- Mix well then add coriander powder, red chilli powder. Mix well and close it with a lid.
- Cook until potatoes are just tender, about 20 minutes.
- Once it is done, turn off the heat and add chopped cilantro and lime juice. Mix well and serve hot.
Nutrition Facts : Calories 172.9, Fat 4.2, SaturatedFat 0.9, Sodium 23.5, Carbohydrate 31.4, Fiber 4.4, Sugar 2.6, Protein 3.8
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