Eggs Potatoes And Onions Recipe

Egg Skillet (With Potatoes!) Chelsea's Messy Apron

WEBApr 30, 2020 · Briskly whisk with a fork to beat air into the eggs and mix until smooth and combined. In the empty skillet, add the remaining 1 …

Rating: 5/5(8)
1. PREP: Coarsely chop the onion and red pepper; we don't want these finely diced but chopped to about 1/2 inch pieces. Wash and dry the red potatoes. Peel if desired ( I leave the peel on). Cut into small pieces; about 1/2 inch. The potatoes need to be small to get tender in time and onions/pepper large enough they don't burn in the time it takes to cook the potatoes.
2. BACON: If using instead of ham, See Note 1.
3. ONION, PEPPER, AND POTATOES: In a very large nonstick skillet (12 inches) heat 4 tablespoons butter to medium heat. When the butter has melted, add in the prepared red pepper, onion, and potatoes. Season to taste with salt and pepper, and cook over medium heat for about 10-12 minutes, stirring occasionally. If anything begins to burn, turn down the heat, if it's not sizzling and cooking, slightly increase the heat. Once done (crisp on the outsides, tender on insides), empty the veggies onto a plate to sit while we cook the eggs.
4. EGGS: Combine the eggs, milk (or half-and-half or heavy cream), Cajun seasoning, and salt and pepper to taste. Briskly whisk with a fork to beat air into the eggs and mix until smooth and combined. In the empty skillet, add the remaining 1 tablespoon butter and heat to medium high. Use a silicone spatula to spread the butter to coat the skillet. As soon as the butter is melted, pour the eggs into one even layer. Let stand for 30 seconds without touching. Then use the spatula to push the eggs from one side of the skillet to the other, tipping the skillet so uncooked eggs fill the empty space of the skillet. Continue this process until eggs are cooked, but still slightly wet and shiny. Do not over-cook/over scramble. As soon as the eggs are set, empty on top of the potatoes. Let pan slightly cool and then return to the burner at low heat.

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Egg and Potato Breakfast Scramble Cookie and Kate

WEBDec 22, 2011 · 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 …

Rating: 4.3/5(14)
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.
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.
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.
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.

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