You can cook with confidence and style
At the restaurant, I serve this with cooked sausage patties and
buttermilk biscuits.Ummm Ummm good!Use left over cooked potatoes.Red Potato Scramble
Preparation time: 15 minutes. Servings: 2.
Cooking Conversion Table
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
6-8 ounces cooked, diced red potatoes (or other potatoes)
1-2 ounces sliced red onions
Dash of garlic powder
3 eggs
1-2 ounces diced fresh tomato
Freshly ground black pepper (it does make a difference)
1-2 ounces Cheddar cheese, grated
Instructions:
Heat butter and oil over low heat in a 7-8 inch egg pan
While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but
not frothy (you may add 1 1/2 tablespoons of cream, if desired)
When the fat is hot enough to sizzle a drop of water, add the potatoes, red onions and a dash of
garlic powder
Sauté briefly, stirring or shaking the pan often
Pour in the eggs and cook over low heat, stirring occasionally with a rubber spatula and please
do not allow the eggs to brown
Add the tomatoes and stir
Remove the eggs from the heat when they are “set” but still soft and moist
Immediately top with cheese and cover until cheese is melted
Divide in the pan and slide onto plates for two servings or plate whole for one serving
☺ Enjoy!
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