Name: Egg and Potato Breakfast Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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.); ¼ 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; ⅓ cup grated cheese (I used Gruyère); 1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs

Ingredients

2 serv.

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.)
¼ 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
⅓ cup grated cheese (I used Gruyère)
1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs

Instructions

Tap a step to mark it done

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